Lamb and sweet potato hotpot
prep: 15 minutes
cook: 2 hours
serving: 6
Nutrition Facts
each serving
KCal
288
Carbs
28.4g
fiber
6.8g
Protein
21.3g
Fat
8.4g
Saturates
3.1g
Sugars
10.3g
Salt
0.3g
Fruit/Veg Portion
2
Ingredients
all 11 types- 1 tsp rapeseed oil
- 500g lean lamb leg steaks, cut into chunks
- 3 medium onions, chopped
- 2 leeks, chopped
- 3 medium carrots, chopped
- 300g sweet potatoes, peeled and chopped into large cubes, plus 150g sweet potatoes cut into thin slices (total weight 400g)
- 1 tbsp plain flour
- 1 low-salt lamb stock cube dissolved in 500ml boiling water
- 50g split peas
- bay leaf
- good pinch white pepper
Directions
7 steps in totalStep 1
Add the oil to a saucepan over a low to medium heat, add the lamb and heat for 5 minutes.
Step 2
Add the onion and gently brown for 5-7 minutes, stirring regularly.
Step 3
Add the leeks, carrots and cubed sweet potatoes, stir 2-3 minutes.
Step 4
Sprinkle the vegetables with flour and mix well ensuring all pieces are coated.
Step 5
Stir in the stock and add the split peas, bay leaf and white pepper.
Step 6
Cover and simmer gently for 45 minutes, stirring occasionally, and adding water if more liquid is needed. After about 30 minutes preheat your oven to 180C/gas 4.
Step 7
Remove from the heat and add to an ovenproof dish. Arrange the sweet potato slices on top. Bake for 15-20 minutes until the potato is golden brown and crisping at the edges.
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