Spiced lamb hotpot recipe
This hearty lamb hotpot is gently spiced with mace, star anise and cinnamon, giving it a lovely warming flavour. Serve it up for a comforting Sunday dinner.
See method- Serves 6
- 30 mins to prepare and 1 hour 30 mins to cook
- 456 calories / serving
- Dairy-free
Ingredients
- 2 tbsp vegetable oil
- 2 brown onions, diced
- 2 medium carrots, peeled and diced
- 2 celery sticks, diced
- 1 rosemary sprig, leaves picked
- 1 bay leaf
- 1 tsp mace
- 1 star anise
- 1 cinnamon stick
- ½ tsp salt
- ½ tsp black pepper
- 1 tbsp plain flour
- 750g lamb shoulder, diced
- 450ml lamb stock
- 2 anchovy fillets
- 2 tbsp Worcestershire sauce
- 1kg Maris Piper potatoes, peeled and thinly sliced
- finely chopped parsley, to serve (optional)
Each serving contains
- Energy
- 1910kJ 456.0kcal
- Fat
- 21g
- Saturates
- 8g
- Salt
- 1.7g
- Sugars
- 7g
of the Reference intake
Carbohydrate 41.4gProtein 27.0gFibre 6.2g
Method
- Heat the oil in a flameproof casserole dish and fry the onions, carrots and celery over a medium heat for 5-8 mins until they start to colour. Add the rosemary, bay leaf, mace, star anise and cinnamon; season with the salt and pepper. Add the flour and toast for 1-2 mins.
- Meanwhile, in a frying pan, fry the lamb for 8-10 mins until browned (depending on the size of your pan, you may have to do this in batches). Add the lamb to the onion mixture, then stir in the stock, anchovies and Worcestershire sauce.
- Bring to the boil, then turn down to a gentle simmer. Cover with a lid and cook for 45 mins until the meat is tender. Around 15 mins before the lamb is ready, preheat the oven to gas 3, 170°C, fan 150°C. Remove from the heat and check the seasoning.
- Layer the potatoes neatly over the lamb mixture, then place the casserole dish in the oven and cook for 45 mins until the potatoes are cooked and golden brown.
- See more Lamb recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
