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Paprika and orange lamb hotpot recipe

2 ratings

Give this zesty paprika and orange lamb hotpot a go for dinner tonight. This tasty one-pot dish is so easy to make; you simply need to cook the lamb with garlic, ginger, orange slices and white wine to create a fragrant and satisfying lamb stew. See method

Serves 6
15 minutes to prepare and 2 hours 45 minutes to cook
494 calories / serving

Ingredients

3 tbsp olive oil
1kg (2lb) lamb breast joint
1/2 tbsp paprika
6 garlic cloves
5cm (2in) piece root ginger, peeled and sliced
1 brown onion, thickly sliced
2 oranges, peeled and sliced
200ml (1/3 pint) white wine
750g (1 1/2lb) new potatoes
2 tbsp freshly chopped rosemary
1 lemon, zested
baby leaf and rocket salad, to serve

If you haven't got any new potatoes, try dicing a large white potato instead

Each serving contains

Energy
2070kj
494kcal 25%
Fat
25g 36%
Saturates
10g 48%
Sugars
8g 8%
Salt
0.4g 7%

of the reference intake
Carbohydrate 27.9g Protein 36.2g Fibre 4.4g

Method

Preheat the oven to gas 4, 180˚C, fan 160˚C.
Heat 1 tbsp of the oil in a medium casserole dish and fry the lamb for 5-10 mins turning frequently to brown all over. Set aside and sprinkle over the paprika.
Peel and slice 2 garlic cloves and add to the casserole dish with 1 tbsp of the oil, ginger, onion and orange. Fry for 5 mins until everything is lightly browned.
Return the lamb to the casserole dish and pour over the wine. Bring to the boil then cover with a lid and transfer to the oven for 2 hrs 30 mins, or until tender.
Meanwhile, toss the new potatoes with the remaining oil and garlic cloves. Place on a large baking tray and roast in the oven with the lamb for the last 40 mins of cooking time. After 35 mins, scatter with the rosemary and lemon zest.
Slice the lamb and serve with the roast potatoes, oranges and salad leaves. Drizzle over the cooking juices.