- Swiss Vegetable Bouillon Powder – Original
- Vegetable Bouillon Powder – Organic, Less Salt
- Swiss Vegetable Bouillon Powder – Reduced Salt
- Vegetable Bouillon Cubes – Gluten Free, Yeast Free
¼ cup oil
1 chopped onion
4 cloves garlic, chopped
1 tablespoon of chopped fresh ginger
Tablespoon star anise powder
Teaspoon chilli powder
2 Tablespoons cumin
Good pinch saffron threads
250 grams Roma tomatoes, chopped
800 ml water
1 tablespoon Marigold bouillon powder
2 teaspoons sugar
200ml sour cream
Chopped fresh coriander
1 kg boned-out shoulder of lamb, cut into cubes
In a 5-litre heavy-bottomed saucepan, heat the oil.
Fry the onion with the garlic and ginger until onions are soft.
Add the spices (saffron, cumin, turmeric, star anise) fry until fragrant.
Add the tomatoes. Cook 2 minutes.
Add beef and brown.
Stir in Marigold bouillon powder.
Add the water.
Simmer for an hour, or until meat is soft.
Add the sugar and salt.
Stir through sour cream.
Serve with rice, topped with chopped fresh coriander.