Lamb Hot Pot

fast.cook's picture

Jan. 10, 2012


Haricot beans 100 Gram (Small Sized)
Boiling water 1 Cup (16 tbs) (As Required)
Lard/Margarine 50 Gram
Lamb neck 1 Kilogram , chopped and trimmed (Middle Or Scrag)
Onion 1 Large , peeled and sliced
Turnip/Parsnip 1 , peeled and cubed
Carrots 2 Large , peeled and sliced
Brown stock/Water and 1/2 beef stock cube 750 Milliliter , hot
Salt To Taste
Freshly ground black pepper To Taste
Bay leaf 1
Cornflour 15 Milliliter
Cold water 1/2 Cup (8 tbs)
Finely chopped parsley 1 Tablespoon (For Garnish)



1) In a basin, place the beans.

2) Pour boiling water over beans to cover and leave to soak for 1 hour.


3) In a cooker, heat the lard or margarine and brown the meat evenly on both sides.

4) Lift the meat out and drain well.

5) Saute the vegetables until they begin to color.

6) Remove the cooker from the heat and carefully drain off any excess lard or margarine.

7) To the cooker, add the stock or water and stock cube, salt, pepper and bay leaf.

8) Stir well to remove any residues from the base of the cooker.

9) Return the meat and drained beans to the cooker.

10) Place the lid to close the cooker, bring to high pressure and cook for 15 minutes.

11) Reduce the pressure slowly and remove the bay leaf.

12) Blend the cornflour with a little water.

13) Return the open cooker to the heat and add the blended cornflour.

14) Cook, stirring constantly, until thickened.

15) Taste and adjust the seasoning before serving.


16) garnish with chopped parsley and serve hot.

Recipe Summary

Difficulty Level: Easy
Servings: 4

Nutrition Facts

Serving size

Calories 1044Calories from Fat 703

 % Daily Value*

Total Fat 78 g120%

Saturated Fat 30 g150%

Trans Fat 0 g


Sodium 1411 mg58.79%

Total Carbohydrates 35 g11.7%

Dietary Fiber 4 g16%

Sugars 9 g

Protein 48 g96%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet