2 sheet Bay leaves
1 tsp Black peppercorns
850 g Boneless shoulder of lamb
1 tsp Caraway
2 units Carrots
120 g Celery
3 units Cloves
1 bundle Coriander
1 tsp Coriander seeds
1 tsp Curry
1 tsp Dried thyme
0.5 tsp Fennel seeds
4 sprig Flat-leaf parsley
5 units Garlic cloves
1 kg Lamb stock (or vegetable stock);
1 units Large onion
1 floor Leek
4 tbsp Olive oil
4 units Peeled tomatoes (tinned)
250 g Pointed cabbage
1 units Star anise
1 sprig Thyme
Dab the shoulder of lamb dry with kitchen roll, remove any fat and sinew remnants with a sharp knife. Cut the meat into cubes weighing approx. 30 g. Peel and finely chop the garlic. Quarter the bay leaves. Cover the meat with the garlic, bay leaves, dried thyme and olive oil.
Ingredients
850 g Boneless shoulder of lamb, 5 units Garlic cloves, 2 sheet Bay leaves, 1 tsp Dried thyme, 2 tbsp Olive oil
Toast the remaining herbs in a non-stick frying pan without any fat. Then grind them into a powder in a mortar and sprinkle it over the meat. Mix the cubes of meat well with the herbs, spices and oil, then leave to marinate in the fridge for around 8 hours.
Ingredients
3 units Cloves, 1 tsp Caraway, 1 tsp Coriander seeds, 0.5 tsp Fennel seeds, 1 units Star anise, 1 tsp Black peppercorns
Peel the onions and carrots, then trim and wash the celery. Cut the prepared vegetables into big cubes. Wash the cabbage, remove the leaves from the stems and cut them into big pieces. Wash the parsley and thyme. Clean and thoroughly wash the leek. Chop the white part into big cubes, tie the green part together with the herbs to make a vegetable bouquet.
Ingredients
1 units Large onion, 2 units Carrots, 120 g Celery, 250 g Pointed cabbage, 4 sprig Flat-leaf parsley, 1 sprig Thyme, 1 floor Leek
Heat the oil in a roaster. Add the lamb and the herb/spice marinade and sear over a medium heat for around 5 minutes. Add the curry powder and the onions and fry for another 5 minutes. Next, add the tomatoes and about 4 tbsp tomato juice from the tin, followed by the vegetable bouquet and the vegetables. Top up with the stock.
Ingredients
2 tbsp Olive oil, 1 tsp Curry, 4 units Peeled tomatoes (tinned), 1 kg Lamb stock (or vegetable stock);
Peel the potatoes and cut into 0.5 cm thick slices. Cover the stew with the potato slices and press them down slightly.
Start the “Lamb stew” automatic programme and follow the programme sequence. You will receive push notifications whenever a step takes place in the BORA X BO and you can confirm these at the relevant time.
Once the BORA X BO has heated up, put the stew in the middle of the oven to braise. After the cooking time, take the stew out of the oven and remove the vegetable bouquet.
Wash the coriander, shake it dry, pluck the leaves and finely chop them. Serve the stew in four pre-warmed, deep plates and garnish with the chopped coriander. Serve immediately.
Ingredients
1 bundle Coriander
771.5
52.34 g
45.89 g
36.82 g
