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Lamb Hot Pot

Western.Chefs's picture
  Lamb neck 1 1⁄2 Pound, cubed (675 Gram)
  Onion 1 Large, peeled and sliced
  Butter/Margarine 1 Ounce (25 Gram)
  Flour 1 Ounce (25 Gram)
  Carrots 2 Large, peeled and sliced
  Lamb stock 1⁄2 Pint (300 Milliliter)
  Soy sauce 1 Tablespoon
  Unsweetened apricot juice/Unsweetened orange juice 1⁄4 Pint (150 Milliliter)
  Apricots 2 Ounce, cut in half (No Need To Soak Variety, 50 Gram)
  Freshly chopped parsley 1 Tablespoon
  Salt To Taste
  Freshly ground black pepper To Taste
  Potatoes 2 Large, peeled and thinly sliced
  Oil 3 Tablespoon
  Freshly chopped parsley 1 Tablespoon (For Garnish)

Preheat oven to Gas 3, 325°F, 160°C.
Fry lamb and onion in fat for 5 mins.
Stir in flour, cook for 1 min.
Add carrots, stock, soy sauce, fruit juice, apricots and parsley.
Place in 4 pint/2.25 litre ovenproof casserole dish.
Saute potatoes in oil for 2-3 mins, drain, arrange over meat.
Cover, cook for 2 hrs, or until cooked.
Remove lid, cook for a further 30 mins.
Garnish with chopped parsley, then serve.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.4 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3269 Calories from Fat 1925

% Daily Value*

Total Fat 215 g330.7%

Saturated Fat 91 g455.1%

Trans Fat 0 g

Cholesterol 516.8 mg172.3%

Sodium 2408.1 mg100.3%

Total Carbohydrates 202 g67.4%

Dietary Fiber 26.5 g105.8%

Sugars 43.9 g

Protein 140 g279.9%

Vitamin A 576.7% Vitamin C 359.6%

Calcium 41.4% Iron 104.8%

*Based on a 2000 Calorie diet

Lamb Hot Pot Recipe