Lamb stew

Pat the lamb shoulder dry and remove any fat and sinew remnants. Dice the meat into bite-sized pieces and put them in a bowl.

Peel and finely chop the garlic.

Add the bay leaves, thyme, garlic and olive oil to the meat.

Ingredients

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

Toast the spices in a non-stick pan without any fat.

Grind them into a powder in a mortar and sprinkle them over the meat.

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

Ingredients

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

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

Wash the herbs and shake them dry.

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

Ingredients

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

Heat the oil in a roaster and swirl it around. Sear the lamb with the seasoning ingredients over a medium heat for approx. 5 minutes.

Add the curry powder and onions and continue frying for another 5 minutes.

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

Ingredients

2 tbsp olive oil, 1 tsp curry powder, 4 piece tomatoes (peeled), 1 L lamb stock

Start the “Lamb stew” programme and follow the steps.

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

Wash the coriander, shake it dry and finely chop it.

Take the cooked stew out of the oven and remove the vegetable bouquet and bay leaves.

Sprinkle with coriander and serve immediately.

Ingredients

1 bunch Coriander