Greek Style Braised Lamb
For the full experience, make this recipe with the Kenwood Recipes app.
recipe by Kenwood https://kenwoodworld.com/
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- Total Time
- 2hrs 25mins
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- Serves
- 4
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- Calories
- 518
This dish is great served with rice or couscous
recipe updated 7 Sep. 2021
Ingredients
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- Lamb shoulder
- 500 g
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- Leek
- 200 g
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- Celery stalk
- 2
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- Carrot
- 200 g
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- Plain flour
- 3 tablespoons
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- Ground coriander
- 2 teaspoons
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- Black pepper
- ¼ teaspoon
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- Chili flakes
- ½ teaspoon
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- Nutmeg
- 1 teaspoon
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- Olive oil
- 2 tablespoons
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- Anchovies
- 4
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- Tomato paste
- 2 tablespoons
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- Garlic clove
- 4
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- Cinnamon stick
- 1
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- Vegetable stock
- 450 g
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- Fresh thyme
- 2 sprigs
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- Lemon juice
- 3 tablespoons
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- Salt & pepper
- as needed
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- Canned chickpeas
- 250 g
Tools
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Spatula
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kCook Multi
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Kcook bowl
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Large mixing bowl
Step preview
- Fit thick slicing disc (5) to direct prep attachment
- Fit direct prep attachment to kCook Multi
- Add lamb shoulder, plain flour, ground coriander, black pepper, chili flakes and nutmeg to a clean large mixing bowl
- Mix until coated then set aside
- Fit stir tool to kCook bowl
- Add olive oil to the kCook bowl
- Fit kCook bowl to kCook Multi
- Attach lid to kCook bowl
- Heat with filler cap removed - 140°C, speed 3
- Add content of large mixing bowl to kCook bowl
- Cook with filler cap removed - 2 min, 180°C, speed 4
- Cook with filler cap removed - 3 min, 140°C, speed 3
- Turn direct prep attachment to position 1
- Slice leek, celery stalk and carrot into the kCook bowl with direct prep attachment
- Turn direct prep attachment to position 2
- Add anchovies, tomato paste, garlic clove and cinnamon stick to the kCook bowl
- Cook with filler cap removed - 10 min, 140°C, speed 1
- Then add vegetable stock, fresh thyme and lemon juice to the kCook bowl
- Add salt & pepper to the kCook bowl to taste
- Add canned chickpeas to the kCook bowl
- Cook with filler cap removed - 2 hr, 98°C, speed 1
- Season to taste
- Serve