NZ Woman's Weekly

Lamb & rosemary hotpot with paprika potatoes

Lamb & rosemary hotpot with paprika potatoes
  • Meal Type

  • Servings

  • Courses


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

New Zealand Woman's Weekly food editor Jo Wilcox serves up tasty and easy to make dishes that your friends and family will love.

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