Serves 4–6

6–9 small shallots
1–1 1/2 tbsp olive oil
400 g lamb fillet
1 garlic clove
salt
freshly ground black pepper
1 red chilli (deseeded, finely chopped)
4–6 star anise pods
1 pinch ground cloves
1/2 tsp each of ground cumin, cinnamon, coriander and dried marjoram
400 ml lamb stock (from a jar)
100 ml red wine
1–2 tsp honey
20 g cold butter in small pieces
2 tsp fresh marjoram leaves

Per portion: 221 kcal / 926 kJ / protein 22g, fat 12g, carbohydrate 5g

1. Put the dining plates and one extra plate to warm in the warming drawer or oven. Cut the shallots in half lengthways and brown lightly in oil in a non-stick frying pan over a low heat. Remove from the pan.

2. Cut the meat into 16–18 pieces and brown all over in the remaining oil with the garlic clove for 3 min. Remove the garlic. Put the meat on the warm plate, season with salt and pepper and keep warm.

3. Put the chilli, spices, dried marjoram and browned shallots into the pan. Add the lamb stock and the red wine and simmer until the shallots are soft. Reduce the liquid by half. Season with honey. Take the pan off the heat.

4. Put the meat and the meat juices into the sauce. Stir in the butter pieces, cover and leave to steep for 1 min. Arrange on the plates and sprinkle with fresh marjoram leaves.

Garnish the plates with star anise pods.