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Lamb Hotpot

What You Need (serves 4)

  • 300g (12oz) lean stewing lamb (cubed)
  • 1-2 tablespoons sunflower or olive oil
  • 2 tablespoons of plain flour
  • 3 medium carrots (peeled and chopped)
  • 1 small turnip (peeled and chopped)
  • 1 leek (trimmed and chopped)
  • 2 medium onions (peeled and chopped)
  • 3 medium sized potatoes (peeled)
  • 2 sticks of celery (chopped)
  • ½ litre (1 pint) lamb or vegetable stock
  • 1½ tablespoons pearl barley
  • 1 teaspoon of dried thyme of sprig of fresh thyme
  • Pepper to season

How To Make It

  1. Coat the cubes of lamb in plain flour, seasoned with pepper.  You can use a clean sandwich bag to do this.  Place the lamb and flour into the bag and shake them together. 
  2. Heat the oil and use to brown the lamb pieces.
  3. Add the onions and cook for 5 minutes, turning over frequently. 
  4. Add the stock, carrots, turnip, leeks, potatoes and celery, pearl barley and thyme and bring to the boil.
  5. Cover and cook on the hob for 1½- 2 hours, stirring occasionally to prevent sticking. Alternatively put into the oven at (200C/400F/Gas mark 6) for the same period of time. Check occasionally and add a small amount of hot water if stock level drops too far. 
  6. Serve with steamed green vegetables and crusty bread.

Cooking tip:

  • For an alternative the lamb may be replaced with lean stewing steak.
  • Try preparing in the morning and cooking in a slow cooker for a welcoming dish when you get home from college.

Recipe kindly provided by the Grampian Dietitians.

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