Lamb, date and kumara hotpot
800g kumara, peeled and cut in 1cm slices 800g boneless lamb leg or shoulder steaks, cut into 3cm cubes 1 cup coarsely chopped pitted dates 2 medium onions, finely sliced 1/4 cup chopped fresh parsley
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|800 g||Kumara, peeled and cut in 1cm slices|
|800 g||Lamb, boneless leg or shoulder steak, cut into 3cm cubes|
|1 cup||Dates, (pitted), coarsely chopped|
|2||Onions, (medium), finely sliced|
|2 cups||Beef stock|
|2 tbsp||Olive oil|
|1||Salt & freshly ground pepper|
- Heat oven to 200C. Arrange one third of the sliced kumara in the base of a 2 litre capacity casserole dish. Season with salt and pepper.
- Place half the lamb on top, scatter with half the dates, onions, parsley and spices. Repeat layers, seasoning between layers, and finishing with a layer of kumara.
- Heat the stock in a saucepan and then pour stock over the layered meat and kumara in the casserole dish. Cover with lid and bake for 1 1/2 hours.
- Remove the lid, drizzle with olive oil and cook for a further 30 minutes until the kumara topping is golden brown.