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Ground dried crayfish — Nigerian soups, stews, jollof rice depth
Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching
Powerful blender with presets — smoothies, green juice, soups
Electric pressure cooker for stocks, beans, braising, sterilization
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Slice half of potatoes very thin and layer them on the bottom of Dutch oven or casserole. Slice onions 1/2-inch thick and layer 1/2 of onions over potatoes. Arrange lamb cubes and bacon over onion and potatoes. Sprinkle with thyme, salt and pepper. Add remaining onions and remainder of potatoes (left whole). Pour in Lamb Stock. Sprinkle with more salt and pepper. Add bay leaf. Cover tightly. Bake at 350° for 2 1/2 hours.