Lamb and Vegetable Hotpot recipe
information
400 calories per serving
ingredients
675 g (1 1/2 lb) leg of lamb
2 onions
2 cloves garlic
2 tablespoons oil
1 teaspoon curry powder
450 ml (3/4 pint) meat stock
salt and freshly milled black pepper
good pinch of ground caraway seeds
pinch of cayenne
450 g (1 lb) green beans
1 green pepper
1 red pepper
225 g (8 oz) aubergine
1 - 2 sprigs savory (optional)
450 g (1 lb) tomatoes
2 tablespoons chopped parsley to garnish
2 onions
2 cloves garlic
2 tablespoons oil
1 teaspoon curry powder
450 ml (3/4 pint) meat stock
salt and freshly milled black pepper
good pinch of ground caraway seeds
pinch of cayenne
450 g (1 lb) green beans
1 green pepper
1 red pepper
225 g (8 oz) aubergine
1 - 2 sprigs savory (optional)
450 g (1 lb) tomatoes
2 tablespoons chopped parsley to garnish
method
1. Wash the meat and cut it into fairly large cubes. Finely chop the onions and garlic.
2. Heat the oil in a heavy-based saucepan or casserole, add and seal the meat with the onion and garlic. Add the curry powder, then pour in the stock a little at a time. Season with salt and pepper, the ground caraway seeds and cayenne, cover the pan and simmer for 30 minutes.
3. Trim and wash the beans and break them into pieces. Wash and deseed the peppers and cut them into strips. Wash and slice the aubergine. Add the vegetables and savory to the meat and simmer for a further 30 minutes.
4. Peel the tomatoes, cut them into wedges and add to the pan 10 minutes before the end of the cooking time. Serve the hotpot sprinkled with parsley.
2. Heat the oil in a heavy-based saucepan or casserole, add and seal the meat with the onion and garlic. Add the curry powder, then pour in the stock a little at a time. Season with salt and pepper, the ground caraway seeds and cayenne, cover the pan and simmer for 30 minutes.
3. Trim and wash the beans and break them into pieces. Wash and deseed the peppers and cut them into strips. Wash and slice the aubergine. Add the vegetables and savory to the meat and simmer for a further 30 minutes.
4. Peel the tomatoes, cut them into wedges and add to the pan 10 minutes before the end of the cooking time. Serve the hotpot sprinkled with parsley.
serving amount
serves 6
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