Paprika and orange lamb hotpot

Paprika and orange lamb hotpot recipe

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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

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

  1. Preheat the oven to gas 4, 180˚C, fan 160˚C.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Slice the lamb and serve with the roast potatoes, oranges and salad leaves. Drizzle over the cooking juices.

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