HOT POT.
Heat half the butter
Toss lamb in flour. Heat oil in large saucepan on medium heat. Cook onion until soft. Add lamb; cook until browned all over. Stir in cinnamon and turmeric; cook 1 min.
Stir in 1 cup water, stock and prunes; bring to a boil. Reduce heat to low; simmer, covered, about 30 mins or until lamb is tender.
Meanwhile, for the couscous, combine 1 cup boiling water and couscous in medium bowl. Let stand 5 mins or until liquid is absorbed, fluffing with fork occasionally.
Serve lamb with couscous. Sprinkle with cilantro.
nd once sizzling add the lamb chops to quickly brown on
Fry the chopped onion with the lamb pieces until lightly browned. Stir in the flour, mixing well. Add the stock gradually and bring to the boil, stirring well. Add the sliced carrots and leeks, most of the parsley and season to taste.
Pour the stew into a deep casserole dish and top with the sliced potatoes. Sprinkle them with salt, dot with butter and put the \"Hot Pot\" into a medium oven at 375\u00b0 for about 2 hours. Turn the heat up for the last 1/2 hour to brown the potatoes. Enjoy!
Broth: In a medium-sized pot, saute the onion, ginger, and chilli in 1 tablespoon of olive oil until the onion is transparent. Add water and all additional ingredients and let simmer for 10 to 30 minutes (depending on the time available) while you prepare the veggies.
In a serving pot or bowls, arrange the hot pot ingredients in small clusters. When ready to serve, pour the HOT broth over the hot pot ingredients and let sit for several minutes. Enjoy!
n a large oven-safe pot or Dutch oven over medium
ith veggies and prunes. . Spread lamb on a large sheet tray
ven over high heat. Cook lamb, in batches, until seared. Remove
ying pan and brown the lamb on al sides. Remove and
casserole dish flour lamb and brown in hot oil. Then remove
b>lamb with salt and pepper.
Heat oil in heavy, large pot
eg of lamb is too big for your crock-pot, cut through
alt and pepper.
Coat lamb with flour and shake off
o 350 degrees F. Sprinkle lamb with salt and pepper. heat
lended. Pour spice mixture into hot oil and saute 2-3
o 160c/gas3. Toss the lamb in the seasoned flour then
he onion halves.
combine lamb w/ onions, carrots, & herbs.
ottom pot, heat 2 - 3 tbsp of olive oil.
Place lamb
eavy large pot over medium high heat. Add half of lamb. Saute
arlic in top side of lamb.
In heavy Dutch oven