How to Cook Aromatic Lamb Henry Hotpot

Name: How to Cook Aromatic Lamb Henry Hotpot
Prep time: 15 min
Cook time: 180 min
Total time: 3 h 15 min
Yield: 2
Ingredients: 2 x Lamb Henrys; 20ml olive oil; 10g ras el hanout; 6 x cloves garlic; 2 x white onions; 4 x plum tomatoes; 1 x lemon/unwaxed if possible; A handful of fresh mint; A handful of basil leaves; 300ml light chicken stock; 5g cornflour; Salt and pepper

15 mins
3 hours
easy
2

Recipe by

Jeff Baker

Ingredients

2 x Lamb Henrys
20ml olive oil
10g ras el hanout
6 x cloves garlic
2 x white onions
4 x plum tomatoes
1 x lemon/unwaxed if possible
A handful of fresh mint
A handful of basil leaves
300ml light chicken stock
5g cornflour
Salt and pepper

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Introduction

An aromatic and light take on a traditional hotpot, created with British heritage breed lamb for outstanding flavour.

Method

First, rub 2 lamb henrys with my favourite spice, ras el hanout, a North African blend of up to 50 spices including rose petals, cardamom and coriander (you can find this in most good delicatessens).
Next, break the garlic cloves once and massage with a splash of olive oil into the lamb, then marinade overnight.
The following day, chop 2 large onions and soften them in olive oil in an earthenware pot, big enough to hold the lamb.
Add the flesh from 4 plum tomatoes. To do this, plunge the tomatoes in boiling water for 10 seconds then refresh in ice cold water, the skin should then easily peel away, then cook the tomatoes to a pulp with the onions and the zest of a lemon.
Next, add 300ml of light chicken or vegetable broth, bring to a simmer then reduce by a third. Thicken with a tablespoon of cornflour mixed with cold water and stirred into the hot broth.
Separately fry the lamb on all sides until golden and caramelized, then add the lamb to the broth and cover with a tight fitting lid. Cook in the oven for 3 hours on 140ºc, the meat is perfectly cooked when it falls apart with tenderness.
To finish, add a handful of roughly chopped fresh mint and basil leaves to the pot.
Serve in deep bowls with plenty of the aromatic juices and a bowl of cous cous or steamed rice on the side.