Slow cooking, stovetop cooking, thermomixing and Lamb ragu . . .
Mixing it up in HK
Mixing it up in HK
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Ingredients

  • lamb ragu
  • 700 g diced lamb
  • 1 tsp ground coriander
  • 1/2 tsp ground fennel
  • 1/2 tsp ground cumin seeds
  • 1 tbsp organic butter or ghee
  • 2 large cloves garlic
  • 1 onion, halved
  • 1 large carrot, cut into chunks
  • 20-40 g extra virgin olive oil
  • 50 g tomato paste or concentrate
  • 1 tbsp TM vegetable stock paste
  • 400 g can BPA-free tomatoes (or your own TM cooked tomatoes)
  • 100 g tomato passata or sauce
  • 2 sprigs of fresh rosemary, leaves only
  • 1 tbsp fresh thyme leaves and/or parsley
  • 1 dry bay leaf
  • 1/2 cup dry red wine

Instructions

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