Asian Lamb Hotpot
Ingredients
1kg lamb shoulder chops
1/2 large green chillis deseeded and chopped
1 tblsp finely chopped lemongrass
1 tsp minced garlic
1 1/2 tbsp ground coriander
2 carrots peeled
1/2 leeks, trimmed and washed
2-3 red skinned potatoes, scrubbed
4 cups chicken stock, preferably home made
2 tbsp pearl barley
2 kaffir lime leaves (fresh or dried)
2 tbsp freshly chopped coriander, for garnish
Lamb marries well with Asian flavours and this one-pot meal turns not-so-glamorous shoulder chops into a very delicious and economical meal.
Method
1. Heat the oil in a heavy-based frying pan and brown the shoulder chops on both sides.
2. Add the chillis, lemongrass and garlic and cook until tender, but not brown. Stir in ground coriander and cook a further minute. Add chicken stock and bring to the boil.
3. Cut the carrots diagonally into 0.5cm slices. Cut the leeks into 1cm slices and cut the potatoes into thin slices.
4. Arrange a layer of browned chops in the base of the casserole, followed by a layer of carrots and leeks, a sprinkling of pearl barley and a kaffir lime leaf. Pour over 2 cups hot stock then repeat the layers, finishing with remaining stock.
5. Arrange potato slices overlapping on top and brush with a little butter or oil. Cover and cook 180 degrees Celsius oven for 1 hr 30 minutes. Remove the lid and cook for a further 20-25 minutes to brown and crispen potatoes.
6. Serve garnished with coriander and steamed Chinese greens.
