Name: Lamb hot pot
Yield: 1
Ingredients: Olive oil, for cooking; 1kg diced lamb; 1 onion, diced; 1 garlic clove, crushed; 1 carrot, diced; 2 celery sticks, diced; 20.00 ml plain flour; 750ml chicken style liquid stock; Mutti Polpa Finely Chopped Tomatoes 400g; 22.20 gm tomato paste; 20.00 ml fresh thyme leaves; Salt and freshly ground pepper; 1kg potatoes; 40.00 gm melted butter

Lamb hot pot

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"Exciting twist on classic chicken salad recipe, featuring fresh herbs, juicy grapes, and crunchy walnuts. Quick and easy to make."

Ingredients:

Olive oil, for cooking
1kg diced lamb
1 onion, diced
1 garlic clove, crushed
1 carrot, diced
2 celery sticks, diced
20.00 ml plain flour
750ml chicken style liquid stock
Mutti Polpa Finely Chopped Tomatoes 400g
22.20 gm tomato paste
20.00 ml fresh thyme leaves
Salt and freshly ground pepper
1kg potatoes
40.00 gm melted butter

Instructions:

Preheat your oven to 180C.
In a large heavy-based frypan over medium heat, sear the lamb in batches with a splash of olive oil until golden, adding more oil as needed. Transfer the lamb to an ovenproof casserole dish.
If necessary, drizzle more oil into the pan. Lower the heat and sauté onion, garlic, carrot, and celery until softened, about 5-6 minutes, stirring frequently. Sprinkle flour onto the vegetables, stir well, and cook for an additional 3-4 minutes. Mix in stock, tomatoes, tomato paste, and thyme. Bring the mixture to a boil, then simmer on low heat for 10 minutes. Season with salt and pepper to your liking. Pour the flavorful sauce over the succulent lamb.
Peel and slice potatoes into rounds, layer on top of the lamb. Brush with melted butter. Bake uncovered for 2 1/2 hours in preheated oven. Baste potato slices with casserole juices every 30 minutes. Serves 4.

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