Australasian Lamb Hotpot

Ingredients

The Australasian Lamb Hotpot differs from the original British Lancashire Hotpot in its use of Australasian spices and flavor profiles. While the British version typically uses lamb or mutton, the Australasian adaptation adds a touch of Australasian flair by incorporating spices such as cumin, coriander, and turmeric. These spices infuse the dish with a warm and aromatic flavor, reminiscent of the vibrant culinary traditions of Australasia. We alse have the original recipe for Lancashire Hotpot, so you can check it out.

• 1.5 kg (3.3 lbs) lamb shoulder, cut into chunks 1.5 kg (3.3 lbs) lamb shoulder, cut into chunks
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 onions, sliced 2 onions, sliced
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 carrots, sliced 2 carrots, sliced
• 4 potatoes, peeled and sliced 4 potatoes, peeled and sliced
• 2 teaspoons ground cumin 2 teaspoons ground cumin
• 2 teaspoons ground coriander 2 teaspoons ground coriander
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 500 ml (2 cups) beef or vegetable broth 500 ml (2 cups) beef or vegetable broth
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 9g
• Carbohydrates (total, sugars): 20g, 4g
• Protein: 35g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 160°C (320°F).
2. 2.
   Heat the olive oil in a large oven-safe pot or Dutch oven over medium heat.
3. 3.
   Add the lamb chunks and cook until browned on all sides. Remove the lamb from the pot and set aside.
4. 4.
   In the same pot, add the sliced onions and minced garlic. Sauté until the onions are translucent and fragrant.
5. 5.
   Add the sliced carrots and potatoes to the pot and cook for a few minutes until slightly softened.
6. 6.
   Return the lamb to the pot and sprinkle the ground cumin, ground coriander, and ground turmeric over the ingredients. Stir well to coat everything evenly.
7. 7.
   Stir in the tomato paste and pour in the beef or vegetable broth. Season with salt and pepper to taste.
8. 8.
   Bring the mixture to a simmer, then cover the pot with a lid and transfer it to the preheated oven.
9. 9.
   Bake for 2-3 hours, or until the lamb is tender and the flavors have melded together.
10. 10.
    Remove from the oven and garnish with fresh parsley before serving.

Treat your ingredients with care...

• Lamb shoulder — For the best results, choose a lamb shoulder with a good amount of marbling, as this will ensure tender and flavorful meat.

Tips & Tricks

• For an extra layer of flavor, marinate the lamb chunks in a mixture of olive oil, garlic, and Australasian spices for a few hours before cooking.
• If you prefer a thicker gravy, mix a tablespoon of cornstarch with a little water and stir it into the hotpot during the last 15 minutes of cooking.
• Serve the Australasian Lamb Hotpot with a side of crusty bread or steamed rice to soak up the delicious gravy.

Serving advice

Serve the Australasian Lamb Hotpot piping hot in individual bowls. Garnish with fresh parsley for a pop of color and serve with your choice of side dish.

Presentation advice

To elevate the presentation of the Australasian Lamb Hotpot, consider serving it in a rustic cast-iron pot or individual ceramic cocottes. Sprinkle some additional ground cumin and coriander on top for an extra touch of visual appeal.