Make double quantities of this lamb hot pot meal if you can. It freezes so well and the kids love it. If you have a slow cooker then make the most of the appliance and leave it simmering away until late in the day before serving. Serve with mash, rice or pasta but best of all, stir in some couscous before serving for a 1-pot-wonder.
[recipe title=”Lamb Hotpot” servings=”4″ time=”3-4 hours” difficulty=”easy”]
- 2 tablespoons sunflower oil
- 2 cloves of garlic, finely chopped/minced
- 300g lamb (I used gigot chops which have bones in but lean & boned is fine too) chopped into bite-size chunks
- 50g plain flour
- ½ teaspoon black pepper
- ½ teaspoon paprika
- 4 medium carrots, peeled & chopped into chunks
- 1 butternut squash, peeled & chopped into chunks
- 500ml boiling water
In a large, heavy bottomed saucepan heat the oil on medium. Cook off the garlic in the oil. Meanwhile, take a big sandwich bag and pour in the flour, pepper and paprika. Add the lamb pieces, seal and shake well until they are coated.
Fry the lamb in the oil so that it is browned but not cooked through. Add the carrots and squash, turn in the oil for about 3-5 minutes.
Pour over with approximately 300ml of boiling water and put the lid on the saucepan. Bring to a simmer, then turn down very low and leave to cook for 2-3 hours preferably.
Season to taste before serving.[/recipe]