Warming Lamb and Celeriac Hotpot
I promise this is really delicious and a further conversion of me to lamb. For a family weekend lunch, or a freezer rainy day standby, this will come to the rescue. Add root vegetables such as celeriac, Jerusalem artichokes, and sweet potatoes to floury potatoes for accompanying mash – colourful and delicious so that reluctant vegetable eaters may unwittingly ask for a second helpings.
2 tbsp rapeseed, sunflower or vegetable oil
1.2kg lamb, cut into bite-size pieces
2 tbsp flour, seasoned
1 onion, sliced
2 carrots, 3 cm chunks
1/2 celeriac, 3 cm chunks
3 sprigs rosemary
600mls lamb or vegetable stock
2 tbsp redcurrant jelly
3 anchovies (not salted – too strong)
1 tsp anchovy essence
1. Preheat the oven to 150° C, or use the baking oven of an aga.
2. Toss the lamb in the flour. Heat the oil in a heavy based casserole and fry the lamb until browned. Tip into a bowl and set aside.
3. Fry the vegetables in the casserole, loosening the bits of flour and lamb left in the pan. Cook for a few minutes until the onions are softened and glossy.
4. Return the lamb to the casserole and pour the stock in, stirring as you do so.
5. Stir in the redcurrant jelly, anchovies and essence. Add the rosemary sprigs.
6. Put a lid on the casserole and place it in the oven for 4 hours until the lamb is completely tender.
7. Cool the casserole and keep it in the fridge for a few hours until the fat collects on top. You can then remove some of the fat before reheating. Season to taste with a little more anchovy essence and redcurrant jelly if needed, though it should be perfect as it is.
Serve with a mash of potatoes, celeriac, sweet potatoes…