Lamb and Vegetable Hotpot

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

  1. 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.
  2. Pour in the vegetable stock and cover
  3. Cook in the center of a preheated oven at 180ºC for 45 minutes
  4. Lightly steam the French green beans
  5. Serve hot on a bed of lightly steamed French green beans or mash potatoes (optional)
  6. Preparation time: 20 minutes
  7. Cooking time: 45 minutes