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Lamb And Vegetable Hotpot

Meat.Bible's picture
Ingredients
  Leg lamb 1 1⁄2 Pound, cut 1 inch cubes (750 Gram)
  Seasoned flour 2 Tablespoon
  Butter 1⁄2 Ounce (15 Gram)
  Oil 2 Tablespoon
  Baby onions 6 , peeled and bases left intact
  Baby new potatoes 6 , scrubbed
  Garlic 2 Clove (10 gm), crushed
  Celery stalks 3 , sliced
  Red pepper 1 , sliced (Or Capsicum)
  Bacon rashers 2 , chopped
  Carrot 1 , sliced
  Beef stock 375 Milliliter (1 1/2 Cup)
  Red wine 125 Milliliter (1/2 Cup)
  Tomato paste 1 Tablespoon
  Finely chopped fresh rosemary 2 Tablespoon
  Green beans 8 Ounce, trimmed and cut into 1 inch lengths (250 Gram)
  Black pepper To Taste
  Cornflour 1 Tablespoon, blended with 2 tablespoons water
Directions

MAKING
1. In a bowl add flour and toss meat in it.
2. In a large heavy-based saucepan heat butter and 1 tablespoon oil, cook the tossed meat in batches until brown on all sides, remove from pan and set aside.
3. In the empty pan heat remaining oil, cook onions and potatoes until brown on all sides, remove from pan and set aside.
4. Adding garlic, celery, red pepper (capsicum) and bacon cook for 4-5 minutes.
5. To the pan return meat, onions and potatoes, mix in carrot, stock, wine, tomato paste and rosemary, bring to the boil, then reduce heat and simmer, covered, for 1 hour until meat is tender.
6. Stir in beans and cornflour mixture, season to taste with black pepper and cook for 10 minutes longer.

SERVING
7. Serve hot with desired garnish.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Simmering
Interest: 
Holiday
Ingredient: 
Lamb
Preparation Time: 
20 Minutes
Cook Time: 
75 Minutes
Ready In: 
95 Minutes
Servings: 
6

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