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Lamb Hotpot

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 1 tablespoon oil
  • 600 grams lamb stewing meat cut into large chunks
  • 1 medium onion sliced
  • 2 carrots peeled and sliced
  • 20 grams plain flour
  • 500 ml boiling water
  • 1 Knorr Lamb Stock Cube
  • 1 teaspoon gravy browning
  • 1 bay leaf
  • 750 grams potatoes peeled and sliced

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

385kcal

Energy (kJ)

1611kJ

Protein (g)

34.4g

Carbohydrate incl. fibre (g)

34.0g

Carbohydrate excl. fibre (g)

29.4g

Sugar (g)

3.7g

Fibre (g)

4.5g

Fat (g)

12.0g

Saturated fat (g)

3.5g

Unsaturated fat (g)

6.9g

Monounsaturated fat (g)

3.9g

Polyunsaturated fat (g)

3.1g

Trans fat (g)

0.0g

Cholesterol (mg)

98mg

Sodium (mg)

402mg

Salt (g)

1.00g

Vitamin A (IU)

5102IU

Vitamin C (mg)

31.4mg

Calcium (mg)

51mg

Iron (mg)

3.98mg

Potassium (mg)

1158mg

Total

1541kcal

6443kJ

137.7g

135.9g

117.8g

14.7g

18.1g

47.8g

14.0g

27.7g

15.5g

12.2g

0.0g

391mg

1609mg

4.02g

20407IU

125.5mg

205mg

15.91mg

4631mg


  • 1 Heat oven to 160°C, 140°C fan, Gas Mark 3.
  • 2 Heat half the oil in a large shallow casserole dish. Brown the lamb and lift to plate.
  • 3 Fry the onions and carrots in the pan with the rest of the oil until golden. Sprinkle over the flour and allow to cook for a couple of minutes. Shake over the gravy browning, pour in the water and Knorr Stock Cube, then bring to the boil.
  • 4 Stir in the meat and bay leaves, then turn off the heat. Arrange the sliced potatoes on top of the meat.
  • 5 Cover, then place in the oven for about 1½ hrs until the potatoes are cooked.