NZ Woman's Weekly

Lamb & rosemary hotpot with paprika potatoes

Lamb & rosemary hotpot with paprika potatoes
  • Meal Type

    Lamb
  • Servings

    4
  • Courses

    Dinner

Whether you use an electric slow cooker, or the trusty covered casserole dish, these no-fuss meals will fill your home with a delicious aroma and leave you with time to spare.

  • 1 tbsp olive oil
  • 1 large onion, diced
  • 2 cloves garlic, sliced
  • 1 tbsp chopped rosemary
  • 700g diced lamb (you can use a less expensive cut, like boneless shoulder)
  • 150g carrots (I used the little pre-peeled ones, but use 2 large carrots, diced, if your prefer)
  • 1 stalk celery, chopped
  • 4 medium potatoes, 2 diced, 2 reserved, for slicing
  • 1½ cups lamb or chicken stock
  • 1 tsp each ground cumin, ground coriander, smoked paprika
  • 11∕³ cups tomato sauce
  • 1 tbsp cornflour
  • 2 tbsp grated tasty cheese
  • Pinch smoked paprika
  • Parsley, chopped, to garnish
  • Serve with minted brussels sprouts, if desired (recipe follows)

1 If using an oven, preheat to 160°C. In a frying pan or a heavy-based casserole, heat the oil and saute the onion, garlic, rosemary and lamb until fragrant and the lamb is browned off.

2 Add the carrots, celery and the 2 diced potatoes. Leave in the casserole or transfer to the slow-cooker bowl. Whisk together stock, spices, tomato sauce and cornflour and pour over meat. Cook covered on low for 6 hours, high for 3 hours, or 2 hours 30 minutes in the oven.

3 1 hour before the end of cooking, slice potatoes thinly and layer over the casserole. Sprinkle with cheese and paprika. Return to the oven.

4 Serve with parsley greens.For a quick side dish Heat 2 tablespoons oil and saute 10 quartered brussels sprouts and 1½ cups peas for 2-3 minutes, then add ½ cup of liquid (stock, water or wine) and cover for 3-4 minutes until sprouts are tender. Season with chopped mint, sea salt and cracked pepper.

About Jo Wilcox

"I have had a love of food my whole life. Lucky for me my mum allowed me to play in the kitchen from the very beginning – from sitting up on the bench watch her peeling peaches for preserving or planning dinner parties from her many Womans Weekly Cookbooks. Starting in my local beach café, I went onto professional cookery training and my big foodie OE working as a professional chef and nanny. At 21 I launched my first restaurant. The following years saw me owning a gourmet cake and dessert shop and then a pasta deli before I discovered the world of food styling. Today I work in food styling making food look beautiful and tasty in packaging and advertising shoots, as well as my most important role yet – Food Editor of New Zealand Woman’s Weekly. I aim to provide great meal solutions that are interesting and approachable, and of course gorgeous foodie photos that make you want to cook them! I love the feedback and the knowledge that people actually cook them and have great results. If I can give someone a love of cooking and enjoying family meal times and gatherings then my job is done!" See www.jowilcox.co.nz

more of this author
NZWW Dec-22-2014-issue

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