Buffet Olives - Lamb and Vegetable Hotpot - The largest Table Olive producer in South Africa

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Lamb and Vegetable Hotpot

INGREDIENTS

- 150g lean cooked lamb, cut into cubes - 75g sliced leeks - 125 cauliflower, broken into florets - 50g mushrooms, sliced - 12 black olives pitted and chopped - 200g carrots, sliced - 1 onion sliced - 2 tomatoes sliced - 150ml Vegetable stock - Salt and freshly ground black pepper

METHOD

Remove any fat from the meat. Arrange the meat and vegetables, except the tomatoes, in layers in a casserole. Sprinkle with salt and pepper to taste, then arrange tomato slices over the top. Pour in the vegetable stock and cover Cook in the center of a preheated oven at 180ºC for 45 minutes Lightly steam the French green beans Serve hot on a bed of lightly steamed French green beans or mash potatoes (optional) Preparation time: 20 minutes Cooking time: 45 minutes

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INGREDIENTS

- 150g lean cooked lamb, cut into cubes - 75g sliced leeks - 125 cauliflower, broken into florets - 50g mushrooms, sliced - 12 black olives pitted and chopped - 200g carrots, sliced - 1 onion sliced - 2 tomatoes sliced - 150ml Vegetable stock - Salt and freshly ground black pepper

METHOD

Remove any fat from the meat. Arrange the meat and vegetables, except the tomatoes, in layers in a casserole. Sprinkle with salt and pepper to taste, then arrange tomato slices over the top. Pour in the vegetable stock and cover Cook in the center of a preheated oven at 180ºC for 45 minutes Lightly steam the French green beans Serve hot on a bed of lightly steamed French green beans or mash potatoes (optional) Preparation time: 20 minutes Cooking time: 45 minutes