Lamb and rosemary hotpot with paprika potatoes
( SERVES 4 )
Whether you use an electric slow cooker, or the trusty covered casserole dish, these no-fuss meals will fill your home with a delicious aroma and leave you with time to spare. A less expensive cut, like boneless shoulder works well in this recipe.
|1 Tbsp||Olive oil|
|1||Large onion, diced|
|2||Garlic cloves, sliced|
|1 Tbsp||Fresh rosemary, chopped|
|700 g||Lamb, diced|
|150 g||Carrots, diced|
|1 stalk||Celery, chopped|
|4||Potatoes, 2 diced, 2 sliced|
|1½ cups||Lamb stock, or chicken|
|1 tsp||Ground cumin|
|1 tsp||Ground coriander|
|1 tsp||Smoked paprika|
|1⅓ cups||Tomato sauce|
|2 Tbsp||Tasty cheese, grated|
|1 pinch||Smoked paprika|
|1 to garnish||Fresh parsley, chopped|
- If using an oven, preheat to 160C.
- In a frying pan or a heavy-based casserole, heat the oil and saute the onion, garlic, rosemary and lamb until fragrant and the lamb is browned off.
- Add the carrots, celery and the 2 diced potatoes. Leave in the casserole or transfer to the slow-cooker bowl.
- Whisk together stock, spices, tomato sauce and cornflour and pour over meat.
- Cook covered on low for 6 hours, high for 3 hours, or 2 hours 30 minutes in the oven.
- 1 hour before the end of cooking, slice potatoes thinly and layer over the casserole.
- Sprinkle with cheese and paprika. Return to the oven.
- Serve with parsley greens.
For a quick side dish heat 2 tablespoons oil and saute 10 quartered brussels sprouts and 1½ cups peas for 2-3 minutes, then add ½ cup of liquid (stock, water or wine) and cover for 3-4 minutes until sprouts are tender. Season with chopped mint, sea salt and cracked pepper.