26
Method:
1Place the olive oil in the Removable Vessel (7), fit the Lid (4), select Sauté Function (16) and press the
Start/Stop Button (23). After 1 minute carefully add the lamb mince, refit the Lid (4) and sauté for
2 minutes, stirring occasionally with a wooden spoon until evenly browned.
2Carefully add the onion, garlic, carrot, potato and swede to the Removable Vessel (7) and sauté for
4 minutes. Stir in the flour then add the rest of the ingredients and hot stock up to the desired level.
3Stir with a wooden spoon or spatula. Press and hold the Start/Stop Button (23) then select Chunky
Function (15), required portion size and press the Start/Stop Button (23).
4Season to taste and remove bay leaves (leaf) before serving.
Winter Lamb and Lentil Broth
2 portions 3 portions 4 portions
Preparation time: 20 minutes 20 minutes 20 minutes
Sauté: 7 minutes 7 minutes 7 minutes
Cooking time: 24 minutes 26 minutes 28 minutes
Setting: Chunky Chunky Chunky
Ingredients:
• ½ tbsp 1 tbsp 1 tbsp olive oil
• 35g 55g 75g raw minced lamb
• 50g 75g 100g onion, finely chopped
• 1 1½ 2 garlic clove, crushed
• 25g 35g 50g carrot, finely chopped
• 75g 110g 150g potato, finely chopped
• 50g 75g 100g swede, finely chopped
• 1½ tbsp 2½ tbsp 3 tbsp plain flour
• 120g 175g 235g tinned cooked green
lentils, drained
• ¼ tsp ½ tsp ½ tsp chopped fresh rosemary
• ¼tbsp ½tbsp 1tbsp chopped fresh parsley
• 1 1 2 bay leaf
• ½ tsp ½ tsp 1tsp Worcestershire sauce
• Approx. 450ml Approx. 675ml Approx. 900ml hot lamb stock
