Celeriac and lamb hotpot

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  •     Serves 6 
  • 1   large onion  
  • 2   carrots  
  • 1   small celeriac  
  • 2   tbsp rapeseed oil  
  • 800 g   stewing lamb  
  • 2   tbsp plain flour  
  • 2   tbsp Worcestershire sauce  
  • 400 ml   lamb or beef stock  
  • 2   large potatoes  
  • 25 g   butter  


0 Minuten
ganz einfach
Peel and finely slice the onion . peel and thickly slice the carrots. Peel and dice the celeriac Heat 1 tbsp of the oil in a large frying pan and brown the lamb in batches over a high heat. Remove batch to a plate.
Add the remaining oil to the pan and add the peeled onion and cook until softened. Then add the carrots and celeriac. Cook stirring from time to time until starting to brown. Now return the lamb and any juices that may have collected to the pan and stir to mix.
Sprinkle the flour into the pan and continue stirring and cooking for a minute or two. Now add the Worcestershire sauce and the stock a little at a time, stirring well between each addition. When all the stock has been added transfer the mixture to a casserole dish.
Peel and thinly slice the potatoes and layer over the top of the lamb and vegetables to cover. Dot the top with butter and cover before cooking in the oven, 160°C/gas mark 3 for 1 to 1½ hours. Remove the lid and continue to cook for a further 45 minutes until the top is golden.
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