Lamb Hot Pot

Thursday, March 4, 2010

Another fantastic winter warmer! Lamb this time, simmered gently with thyme and parsley.

Lamb, similar to pork and beef is a meat you can still enjoy in moderation when trying to lose weight. It's best to chose leg meat as it tends to be leaner and remember to remove any visible fat, before cooking.

The following recipe makes two generous dinner portions, or four lunch portions.

• 1½ pints of boiling water
• 2 chicken stock cubes, crumbled
• 1 vegetable stock cube, crumbled
• 1  heaped teaspoon of tomato puree
• 1 sweetener
• 1 teaspoon of dried or fresh thyme
• 2 teaspoons of dried or fresh parsley
• 1 bay leaf
• 1 bouquet garni
• 4 sprays of Fry Light One Cal Spray Oil
• 300g Lamb. Trimmed of all visible fat and cubed
• 5g / 1 teaspoon of low fat butter spread
• 1 medium onion. Peeled and sliced
• 2 cloves of garlic. Peeled and finely chopped
• 2 medium carrots. Washed, topped, tailed, peeled and roughly chopped
• 2 sticks of celery. Washed, topped, tailed and roughly chopped
• 1 small swede. Topped, tailed, peeled and roughly chopped
• 75g peas. Fresh or frozen would both work (optional)
• 300-400g potatoes. Washed and finely sliced
• 2 teaspoons of Bisto gravy power or gravy granules
• 1 teaspoon of corn flour
• Salt & pepper to taste
• 4 sprays of Fry Light One Cal Spray Oil
• Salt & pepper
• Small bunch of parsley. Finely chopped

  1. Add the boiling water to a large pot and crumble in the stock cubes. Turn the heat to medium and add the puree, sweeteners, seasonings, bay leaf, bouquet garni. Stir to make sure all the ingredients are combined and let it bubble away.
  2. Meanwhile, heat a large frying pan on a high heat and add 2 sprays of oil. Add half the lamb and fry for 3-5 minutes until browned. Transfer the lamb to the simmering stock.
  3. Then, add the second 2 sprays of oil and fry the rest of the lamb until browned. Again, transfer to the stock when browned.
  4. Next, add the butter. When it’s bubbling, add the onion. Stir gently for 3-5 minutes, until lightly coloured. Then add the garlic and continue to fry for a further minute. Add the onion and garlic mixture to the simmering stock.
  5. Next, add the chopped carrots and fry gently for 8-10 minutes until lightly browned. You should lightly season the carrots with salt and pepper. Transfer the carrots to the simmering stock.
  6. Next, add the chopped celery to the pan and fry gently for 5 minutes until lightly browned. You should lightly season the celery with salt and pepper. Also, transfer to the stock.
  7. Next, add the chopped swede to the pan and fry gently for 5 minutes until lightly browned.  Also, transfer to the simmering stock.
  8. Stir to make sure all the additional ingredients are combined. Bring the pot back to the boil for a minute or so. Then reduce the heat to low/medium and partially cover the pot with a lid and leave to simmer for a minimum of 1 hour until the lamb is tender.
  9. When the lamb is done, remove the bay leaf and bouquet garni. Check the seasoning and add salt and pepper if needed.
  10. Turn the oven to 180°C.
  11. Add the frozen peas if using and stir well.
  12. Meanwhile, put the sliced potatoes on a microwavable plate or shallow bowl and arrange in  layers. Sprinkle with a little cold water and cover tightly with cling film. Cook in the microwave for 2 minutes on full power. Carefully remove and shake the bowl. Return to the microwave and cook for a further 2 minutes on full power. When done, very carefully remove the cling film, facing away from you and allow the potatoes to cool slightly, so they can be handled.
  13. Next, combine the Bisto and cornflour in a cup or jug and add a little cold water, stirring to make a paste. Remove the pot from the heat and stir in the Bisto/cornflour mix. Turn the heat back up to high and return the pot to the heat, stirring all the while until the casserole bubbles and thickens.
  14. Next, transfer the lamb and sauce to an ovenproof dish and arrange the potato slices on top, over-lapping slightly.
  15. Bake in the oven for 30 minutes until the potato has crisped up at the edges and the sauce is seeping through a little.
  16. Remove from the oven. Garnish with the chopped parsley and serve in warmed bowls.

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