Post by julian on Jan 8, 2006 23:51:41 GMT
Lamb Hotpot
Main Courses 4 boneless lamb chump or leg steaks, each about 125g/4 1/2 oz
2 tbsp olive oil
1 onion, sliced
1 clove of garlic, sliced
400g can tomatoes
125ml/4fl oz chicken or vegetable stock
125g/ 4 oz green beans, trimmed and halved
1/2 tsp mixed dried herbs
550g/ 1lb 4oz potatoes, very thinly sliced
salt and pepper
A very quick and easy version of a classic recipe
1 Cut each piece of lamb lengthways into two or three pieces. Heat the oil in a 25cm frying pan with a lid, add the onion and garlic and cook, stirring, until golden. Push the onions to one side and add the lamb. Cook, turning once for 5-6 minutes until browned.
2 Add the tomatoes, stock, beans and herbs; season and stir. Bring to the boil, then reduce the heat.
3 Arrange the potatoes in overlapping layers on top of the pan and simmer for 20 minutes until the meat and potatoes are tender and cooked. Preheat the grill and the brown the hotpot before serving.
Main Courses 4 boneless lamb chump or leg steaks, each about 125g/4 1/2 oz
2 tbsp olive oil
1 onion, sliced
1 clove of garlic, sliced
400g can tomatoes
125ml/4fl oz chicken or vegetable stock
125g/ 4 oz green beans, trimmed and halved
1/2 tsp mixed dried herbs
550g/ 1lb 4oz potatoes, very thinly sliced
salt and pepper
A very quick and easy version of a classic recipe
1 Cut each piece of lamb lengthways into two or three pieces. Heat the oil in a 25cm frying pan with a lid, add the onion and garlic and cook, stirring, until golden. Push the onions to one side and add the lamb. Cook, turning once for 5-6 minutes until browned.
2 Add the tomatoes, stock, beans and herbs; season and stir. Bring to the boil, then reduce the heat.
3 Arrange the potatoes in overlapping layers on top of the pan and simmer for 20 minutes until the meat and potatoes are tender and cooked. Preheat the grill and the brown the hotpot before serving.
