Mustard lamb shoulder stew in Wonderbag

The past few weeks we have enjoyed some really well-tasting stews and soups made in the Wonderbag. In this post I will share a recipe of a stew made on lamb shoulder, mustard and turnip. It turned out great! Here we go.


The ingredients for the mustard lamb stew

  • A few slices of lamb shoulder
  • One medium-sized turnip
  • Two brown onions
  • Three cloves of garlic
  • 1 tbsp mustard powder
  • 10-20 black peppercorns
  • 1 tbsp rosemary
  • Water to fill the saucepan

Start with browning the lamb in a frying pan. Use richly with butter to get some extra nice taste and when flipping them sprinkle with some of the rosemary to allow the meat to absorb it whilst recovering from the heat. While waiting for the lamb to get a nice colour, chop the turnip and peel and chop the brown onions and split the garlic cloves. Add all of the ingredients together in a large saucepan, add the spices and fill up with water until it covers all of the ingredients. Let boil for about 30 minutes.

Giving the slices of lamb shoulder that nice colour in our cast iron pan.

Once the stew has boiled for about 30 minutes it is time to put it in the Wonderbag. Make sure that the stew is boiling nicely, then quickly place it in the Wonderbag and close it up.

Now, letting the Wonderbag do the work.

The stew should rest for at least five hours, the longer the better!

As a side we roasted the French delicacy pumpkin in the oven.

The side of the day was the French Delicacy pumpkin, the large one beneath the elliptical one.

We also had some leftover red cabbage salad that we had together with the stew and the pumpkin. Topping it all with some feta cheese.

Dinner with Wonderbag-made lamb stew.

We enjoy the Wonderbag more and more for each time we use it. Given some planning it is a really relaxing way of cooking food. During the weekends it is so much more enjoyable to prepare dinner before lunch and let it rest until the evening rather than having to stay in the kitchen cooking for an hour before being able to eat. Ideally we should also use it to make dinner during the weekdays, but we have only managed to do that once so far. It is a slightly long preparation time, that is kind of difficult to squeeze in into the morning schedule, but given some planning (always planning) and preparation the evening before it should definitely be a feasible thing to fit into an average day.

Hope you enjoyed the recipe and please let us know how it turned out for you!

Cecilia & Magnus


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