Ingredients:
Vegetable oil – 1 tbsp
Lamb shoulder – 2 (roast cubed into 1" pieces)
Onion-1 (chopped)
Carrots- 2 (peeled and cut into rounds)
Stalks celery - 2 (chopped)
Cloves garlic – 3 cloves (minced)
Tomato paste – 1 ¼ cup
Ground cumin – 1 tsp
Smoked paprika – 1 tsp
Low-sodium beef broth – 6 cup
Red wine – 1 cup
Worcestershire sauce – 1tbsp
Sprigs fresh rosemary - 3
Bay leaves - 2
Baby potatoes – 2 (halved)
Salt – as required
Pepper- as required
Steps:
Connect the power cord to ROBOCOOK and switch ‘ON’ button. Press the Sauté́ Button in front dashboard and wait for 30 secs for the inner cooking pot to get heated up.
Add oil to the inner cooking pot and let it heat a bit. Add lamb shoulder and sauté for 10 mins (working in batches if necessary). Press cancel. Transfer them to a plate and keep aside.
Press sauté mode. Add onions, carrots, celery to the existing oil and sauté for few minutes until the veggies turn soft. Season with salt and pepper.
Now add the lamb to the pot. Add sodium beef broth, red wine, Worcestershire sauce, rosemary, bay leaves and continue to sauté for few more mins.
Bring to a boil. Season with salt and pepper. Cover cook until the lamb is tender for 30 minutes.
Finally add potatoes and mix well. Cover cook until potatoes turn soft and stew is thickened. Stir in between. Switch to ‘keep warm or off’ mode.
Discard bay leaves and rosemary. Garnish it with parsley.
Lamb Stew is ready to serve with Garlic Bread.