ingredients

4 slices of leg of lamb
4 tbsp, Maggi poultry bottom 250 ml of water
12 cherry tomatoes
1/2 bulb of fennel (about 200g)
12 onions bell
1 shallot
1 clove of garlic
pepper

Steps

Step 1

Wash and finely slice the fennel.

2nd step

Peel and chop the garlic and shallot.

Step 3

Wash and cut the cherry tomatoes in 2.

Step 4

In a hot skillet, fry the meat for 2 minutes on each side.

Step 5

Add fennel, garlic, shallot and baby onions. Sprinkle with the Poultry Stock, mix gently and add the water. Pepper, rectify the seasoning if necessary.

Step 6

Simmer for 5 minutes over low heat and uncovered. Finally, add the cherry tomatoes and simmer for 5 minutes. Serve immediately.

tips

To bind your sauces and gravies without adding butter or cream, use Maggi Sauce: 2 teaspoons Fondue diluted in 200 ml of water and you will get a smooth and tasty sauce!