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Lamb, pumpkin and parsnip hotpot
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Prep Time:
25 minutes
Cook Time:
30 minutes
Total Time:
55 minutes
Satisfy winter cravings with this flavorful veggie and protein hotpot.
Ingredients:
  • 5.00 gm ground ginger
  • 2.50 gm ground cinnamon
  • 500g lean lamb rump steaks (see tip), cut into 2.5cm cubes
  • 2 brown onions, halved, sliced
  • 500g jap pumpkin, peeled, deseeded, cut into 2.5cm pieces
  • 2 parsnips, peeled, trimmed, diced
  • 21.60 gm honey
  • 2 tsp chicken style stock powder
  • 300g green beans, trimmed, cut into 3cm lengths
  • 187.50 ml couscous
Instructions:
  • In a large, heavy-based saucepan, mix ginger and cinnamon. Add lamb and toss to coat. Incorporate onion, pumpkin, parsnips, honey, 1 1/2 cups cold water, and stock powder. Stir well and cover. Bring to a boil over medium-high heat.
  • Lower the heat and let it gently simmer with the lid on for 10 minutes. After that, add beans and continue simmering for an additional 5 minutes until the lamb is tender. Use a slotted spoon to transfer the vegetables and lamb to a bowl, then cover to keep warm. Increase the heat to high and allow the liquid to boil, uncovered, for about 5 minutes until it thickens.
  • While eagerly waiting, boil 1 cup of water in a saucepan over high heat. Once it's bubbling, take it off the heat and mix in the couscous. Cover and let it sit for 3 minutes until all the liquid is soaked up.
  • Add the lamb and vegetables back to the saucepan and reduce the heat to medium. Cook for 1 to 2 minutes until everything is heated through. Fluff the couscous with a fork. Serve the hotpot with the couscous.

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