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How to cook Mutton & Merguez Sausage Hotpot

Mutton & Merguez Sausage Hotpot

  • 20 mins
  • easy
  • 6
jeff baker
Recipe by
Jeff Baker

Ingredients

  • 450g diced mutton
  • 300g Merguez sausage
  • 400g baby new potatoes cut in half
  • 400g butter beans (tin drained)
  • 2 x tbls light olive oil
  • 2 x onions finely diced
  • 2 x cloves garlic crushed
  • 1 x red chilli finely diced
  • 1 tsp. smoked paprika
  • 1 tsp. Raz al hanout (available at most supermarkets)
  • 400g chopped Italian plum tomatoes
  • 400ml light chicken stock
  • 1 tsp. corn flour mixed with a little cold water
  • 1 bunch fresh basil (leaves picked & torn)
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Method

  1. Fry the diced mutton in a heavy based pan in a little oil over a high heat until rich & golden then reserve.
  2. Next sear the Merguez sausage on all sides in the same pan until just cooked then set to one side, when cool slice each sausage into 3 wedges.
  3. Sweat the onions & garlic in a deep casserole dish with the remaining oil until soft & translucent.
  4. Add the spices, chilli & tomato to the onions & cook out for 5 minutes.
  5. Add the stock and then bring to a simmer.
  6. Thicken by whisking the corn flour mix into the simmering sauce.
  7. Add the mutton to the pot, cover & cook for 2 hours in a preheated oven 140oc fan assisted or 150oc without a fan.
  8. Next add the potatoes, butter beans & sliced Merguez sausage then place back in the oven covered & cook for 45 minutes until both the mutton & potatoes are tender.
  9. Carefully remove from the oven and then add the basil into the hotpot just before serving.

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