Lamb and Pasta Hot Pot Recipes

Ingredients :

550 g

2

1

15 ml

425 ml

150 ml

30 ml

100 g

middle neck of lamb

medium sized onions, sliced

clove garlic, crushed

whole meal flour

white stock

orange juice

chopped mint

whole meal pasta shapes

salt and ground black pepper

1. Heat the oven to 180^oC (350^oF), Gas 4.

2. Cut the lamb into cubes and trim off any excess fat.

3. Fry in a non stick pan over low heat, stirring, until the fat begins to run.

4. Spoon off the excess fat.

5. Slightly increase the heat and cook, turning occasionally until evenly brown.

6. Remove with a draining spoon.

7. Fry the onions in the fat remaining in the pan, stirring to prevent them coloring.

8. Add the garlic and flour, cook for 1 minute, then gradually stir in the stock, then the orange juice.

9. Return the meat to the pan, season with salt and pepper and stir in the mint.

10. Bring to the boil, then transfer to an ovenproof casserole.

11. Cover and cook for 2¹/2 hours.

12. Meanwhile, cook the pasta in a large pan of boiling, salted water for 12-13 minutes, or according to the directions on the packet, until just tender.

13. Drain thoroughly and stir into the casserole.

14. Cover and return to the oven for 15 minutes.

Serving Suggestion :

A large bowl of mixed salad - such as shredded hard white cabbage, thinly sliced celery and courgettes and quartered tomatoes - or just a green salad well laced with fresh herbs.

Serves 4

Per Serving : 480 calories, 22 g fat, 2 g fiber.

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