Lamb and wild garlic stew in a multicooker

Ingredients

• 1.5 kg leg of lamb
• 100 g smoked pork belly
• 3 medium yellow onions (450 g)
• 3 green garlic stalks (60 g)
• 2 tomatoes (300 g)
• 2 celery stalks (200 g)
• 1 tablespoon kapia pepper paste (15 g)
• 1 tablespoon fresh pork lard (15 g)
• 375 ml water
• 1 1/2 teaspoons pink Himalayan salt
• 1/2 teaspoon ground pepper
• 50 g wild garlic

For the polenta

• 1000 ml water
• 250 g cornmeal
• 1/2 teaspoon salt

For the salad

• 3 tomatoes (450 g)
• 1 medium red onion (150 g)
• 1 cucumber (300 g)
• 150 g lettuce
• 15 ml apple cider vinegar
• 1/4 teaspoon salt
• 30 ml olive oil

Preparation

1. Peel and wash the vegetables. Pat the leg of lamb dry with paper towels, trim off any excess fat and cut the meat into large cubes. 2. Chop the onion, green garlic, celery and tomatoes. Dice the smoked pork belly. Put the onion in the multicooker pot, arrange the meat and smoked pork belly on top and sprinkle with 1 teaspoon of salt. 3. Add the green garlic, celery, tomatoes, kapia pepper paste, lard and 250 ml of water. Set the stew function for 45 minutes. 4. Pour in another 125 ml of water and set the stew function for a further 45 minutes. In the last 10 minutes, taste the stew, add the remaining 1/2 teaspoon of salt if needed, the pepper and the wild garlic cut into strips. 5. For the salad, cut the tomatoes, red onion and cucumber, then toss them with the torn lettuce. Season with apple cider vinegar, salt and olive oil. 6. Bring the water for the polenta to a boil with the salt. Gradually pour in the cornmeal, stirring, then cook over low heat for 30 minutes, until the polenta thickens.