Paprika and orange lamb hotpot recipe
Give this zesty paprika and orange lamb hotpot a go for dinner tonight. This tasty one-pot dish is so easy to make; you simply need to cook the lamb with garlic, ginger, orange slices and white wine to create a fragrant and satisfying lamb stew.
See method- Serves 6
- 15 minutes to prepare and 2 hours 45 minutes to cook
- 494 calories / serving
Ingredients
- 3 tbsp olive oil
- 1kg (2lb) lamb breast joint
- 1/2 tbsp paprika
- 6 garlic cloves
- 5cm (2in) piece root ginger, peeled and sliced
- 1 brown onion, thickly sliced
- 2 oranges, peeled and sliced
- 200ml (1/3 pint) white wine
- 750g (1 1/2lb) new potatoes
- 2 tbsp freshly chopped rosemary
- 1 lemon, zested
- baby leaf and rocket salad, to serve
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Shop ingredientsEach serving contains
- Energy
- 2070kJ 494.0kcal
- Fat
- 25g
- Saturates
- 10g
- Salt
- 0.4g
- Sugars
- 8g
of the Reference intake
Carbohydrate 27.9gProtein 36.2gFibre 4.4g
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- Preheat the oven to gas 4, 180˚C, fan 160˚C.
- Heat 1 tbsp of the oil in a medium casserole dish and fry the lamb for 5-10 mins turning frequently to brown all over. Set aside and sprinkle over the paprika.
- Peel and slice 2 garlic cloves and add to the casserole dish with 1 tbsp of the oil, ginger, onion andorange. Fry for 5 mins until everything is lightly browned.
- Return the lamb to the casserole dish and pour over the wine. Bring to the boil then cover with a lid and transfer to the oven for 2 hrs 30 mins, or until tender.
- Meanwhile, toss the new potatoes with the remaining oil and garliccloves. Place on a large baking tray and roast in the oven with the lamb for the last 40 mins of cooking time. After 35 mins, scatter with the rosemary and lemonzest.
- Slice the lamb and serve with the roast potatoes, oranges and salad leaves. Drizzle over the cooking juices.
- See more Lamb recipes
