Smokey Lamb and Sweet Potato Hotpot
Meet Andre - the creator of this wondrous recipe! He’s just joined Patrick, Victoria & Mimi to make up our chef dream team. Intriguingly, a long, long time ago, before Andre was a chef, he was the man people would call to claim their lottery winnings!!! We’re pretty sure you’ll feel like you’ve won the lottery, when you dig into his smokey lamb and sweet potato hotpot. It’s a personal dish - his kids love this dish and he adores it because it’s colourful and full of the joys of spring.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Red Onion
3
Garlic Clove
5
Coriander
600
Lamb Mince
2
Smoked Paprika
2
Tomato Passata
1
Beef Stock Pot
1
Sweet Potato
2
Courgette
(May contain Celery)
Nutritional information
Utensils
Instructions
Pre-heat your oven to 200 degrees. Peel and finely chop the onion. Peel and crush the garlic cloves (you can use a garlic press if you have one!). Separate the coriander leaves from the stalks. Chop the leaves roughly and finely chop the stalks. Tip: We do this so we can cook the leaves and stalks separately for the best depth of flavour!
Heat 1 tbsp of olive oil in a large frying pan and sweat the onion for 5 mins or until translucent. Add the lamb mince to the pan and cook until nicely browned. Add the smoked paprika, garlic, coriander stalks and season with ¼ tsp of salt and a good grind of black pepper. Cook for a further minute then pour in the tomato passata.
Stir in the beef stock pot and add 100ml of water. Reduce the heat to low and cook for 15 mins or until the meat sauce has reduced by half. Then stir in the chopped coriander leaves and keep to one side.
Whilst the lamb is simmering away, prepare the sweet potato and courgettes. Cut the sweet potato(skin-on!) widthways into ½cm thick round slices. Chop the ends off the courgettes then cut them widthways into ½cm thick round slices.
To assemble the hotpot, use a deep baking oven dish approximately the size of an A4 sheet of paper. LH: Arrange the courgette slices on the bottom of the dish and season with a pinch of salt.
Spoon over the lamb mix and then top with the sliced sweet potato. Season with a pinch of salt and drizzle over 1 tbsp of olive oil.
Bake on the middle shelf of the the oven for 25 mins or until the sweet potato is cooked through.
Once baked, move the hotpot to the top shelf of the oven or under the grill if you have one. Grill until the sweet potato is nice and golden brown. Tip: This should take about 5 mins. Serve immediately and enjoy!
