Video walkthrough for a lovely warming Lamb Hot Pot. Perfect on a cold, drizzly night!
3 tsp olive oil
600g lamb leg steaks, fat removed & cut into bite-size pieces
1-2 onions, roughly chopped
3-4 garlic cloves, finely chopped
2-3 celery stalks, thickly sliced
2-3 carrots, thickly sliced
A handful of fresh rosemary & thyme, finely chopped
2 tbsp plain flour
1 stock cube - lamb or beef
2 tbsp Worcestershire sauce
2 tbsp tomato purée
3-4 large Maris Piper potatoes, cut into thick slices
Preheat the oven to 160ºC
Heat 1 teaspoon of the oil in a large heavy-bottomed casserole over a medium to high heat.
Brown the lamb on all sides then transfer to a plate.
Add another teaspoon of oil to the pan and add the onions, carrots and celery, then stir fry for 3-4 minutes.
Add the garlic and fry for another minute.
Return the lamb to the pan, add the tomato puree and crumble in the stock cube and add the flour. Stir well.
Add the water, Worcestershire sauce and herbs, stir and bring to the boil.
Turn off the stove & layer the potatoes on top in two overlapping layers.
Cover with the lid and bake in the oven for 1½ hours, or until the lamb and the potatoes are tender.
Remove the lid and increase the oven temperature to 200ºC. Brush the potatoes with the final teaspoon of oil and bake for a further 15 minutes, or until the top is browned.
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