Lamb stew

Pat the lamb shoulder dry and remove any fat and tendons. Cut into bite-sized pieces and place in a bowl.

Peel and finely chop the garlic.

Pour the bay leaves, thyme, garlic and olive oil over the meat.

Ingredients

850 g lamb shoulder (boneless), 5 clove garlic, 2 sheet bay leaves, 1 tsp dried thyme, 2 tbsp olive oil

Fry the spices in a non-stick pan without fat.

Grind to a powder in a mortar and pour over the meat.

Mix the meat cubes with the seasoning ingredients and leave to marinate in the fridge for approx. 8 hours.

Ingredients

3 units cloves, 1 tsp caraway, 1 tsp coriander seeds, 0.5 tsp fennel seeds, 1 units star anise, 1 tsp peppercorns (black)

Peel the onion, carrots and potatoes. Wash the celery and pointed cabbage. Remove the stalk from the pointed cabbage. Roughly chop the vegetables by type and set aside.

Wash the herbs and shake dry.

Wash the leek, roughly chop the white part and tie the green parts together with the herbs to make a bouquet.

Ingredients

1 units onion, 2 units carrots, 240 g potatoes, 120 g celery, 250 g pointed cabbage, 4 sprig parsley, 1 sprig thyme, 1 units leek

Heat the oil in a roasting tin and spread out. Fry the lamb with the seasoning ingredients for approx. 5 mins. over a medium heat.

Fry the curry powder and onions for a further 5 mins.

Add the tomatoes, vegetable bouquet and remaining vegetables. Top up with stock.

Ingredients

2 tbsp olive oil, 1 tsp curry, 4 units tomatoes (peeled), 1 l lamb stock

Start the "Lamb stew" programme and follow the procedure.

Once the BORA X BO has heated up, insert the food in the middle of the oven.

Wash the coriander, shake dry and chop finely.

Take out the finished lamb stew and remove the vegetable bouquet and bay leaves.

Sprinkle with coriander and serve immediately.

Ingredients

1 bundle coriander