Lamb Hotpot


The ideas for this came from a South African dish translated to England and given a Fair Trade facelift.

This recipe contains the following types of ingredient: meat and poultry; plants and fungi.


lamb steaks
medium onions
to taste
to taste
FAIRTRADE freshly ground black pepper
500 g approx
500 g approx
cloves garlic
5 ml
FAIRTRADE ground cinnamon
2 ml
FAIRTRADE cayenne pepper
5 ml
FAIRTRADE ground ginger
200 g
FAIRTRADE dried apricots
200 g
FAIRTRADE sultanas
100 ml
FAIRTRADE red wine
a little
sunflower oil


Peel the carrots and potatoes.

Top, tail, peel and chop fine the onions and the garlic.

Fry the onions and garlic for a couple of minutes in a frying pan with the spices, and then seal each lamb steak, both sides.

Put the steaks to one side for a minute.

Using a splash of wine, deglaze the frying pan to get all the flavours out and then pour the onion garlic spicy juices into a big iron casserole to form a layer at the bottom.

Season with salt and pepper to your taste.

Add some of the dried fruit.

Then make a layer with two of the steaks packed in tight together, then fill up all of the gaps with potatoes and carrots. Then a layer of fruit, and another layer of meat and veg.

When all the ingredients are in the pot, pour in the wine.

Cook for 3 hours over a very low heat on the top of the stove.

The meat and veg will generate some liquid, but do check from time to time.

Add a few drops of wine if it starts to look too dry, but do not stir the pot.

To serve

This is a meal in a pot.

Serve with the rest of the red wine if there is any left after three hours (!), and maybe some bread to mop up the juices.


Other dried fruit is OK as well.