Top Rated Middle EasternView Recipe
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Fruity hot pot
A Middle Eastern combination of lamb, apricots and chickpeas.
What you need
- 15 g butter
- 450 g lean boneless lamb, cut into 2 1/2 cm cubes
- 1 large onion, peeled and sliced
- 1 clove garlic, peeled and crushed
- 1 pinch cayenne pepper
- 1 tsp ground coriander
- 350 g swede, peeled and diced
- 900 ml lamb stock
- seasoning
- 50 g ready-to-eat dried apricots
- 75 g canned chickpeas, drained and rinsed
- 1 large leek, trimmed and sliced diagonally
Method
Melt the butter in a large saucepan or flameproof casserole. Add the lamb and saute over a high heat for 5-8 min or until browned on all sides. Remove the lamb from the pan with a slotted spoon and set aside.
Add the onion and garlic to the pan and saute together for 2-3 min or until softened. Stir in the cayenne pepper and coriander and cook for 1 min. Add the swede and cook for 3 min.
Return the lamb to the pan. Pour in the stock and season to taste. Bring to the boil, cover and simmer gently for 1 hour or until lamb is nearly tender.
Add the apricots, chickpeas and leeks to the pan and cook for 30 min or until tender. Adjust seasoning and serve.
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Preparation 30 minutes Cook 1 hour, 41 minutes Total 2 hours, 11 minutes -
Energy 436 kcal/serving Fat 5.56 g/serving Carbohydrates 78.46 g/serving Glycaemic Index 43 Glycaemic Load 8.49 
Serving suggestion
Garnish with chopped fresh parsley.
Cook's tip
For an even fruitier hot pot try stirring 2 tablespoons of apricot jam into the hot pot just before serving. This not only adds more flavour but gives the hot pot a deliciously glossy appearance. Instead of swede, why not substitute chopped potato for a t
| Per portion | Per 100g | Men | Women | |
|---|---|---|---|---|
| Energy (kj) | 1824 | 354 | 10475 | 8350 |
| Energy (kcal) | 436 | 84.8 | 2500 | 2000 |
| Protein (g) | 23.1 | 4.49 | ||
| Carbohydrate (g) | 21.9 | 4.25 | 345 | 275 |
| Fat (g) | 28.6 | 5.56 | 95 | 70 |
| Fat (saturated) (g) | 12.9 | 2.51 | ||
| Fibre (g) | 4.50 | 0.87 | ||
| Sodium (mg) | 1452 | 282 | ||
| Salt (equivalent) (g) | 3.63 | 0.71 | 7 | 5 |
| Per Portion | Per 100g | RDA | |
|---|---|---|---|
| Vitamin A (µg) | 111 | 21.6 | 800 |
| Vitamin B-12 (µg) | 2.69 | 0.52 | 1 |
| Vitamin B-6 (mg) | 0.43 | 0.08 | 2 |
| Vitamin C (mg) | 27.5 | 5.35 | 60 |
| Vitamin D (µg) | 2.80 | 0.54 | 266 |
| Vitamin E (mg) | 0.88 | 0.17 | 10 |
| Zinc (mg) | 4.45 | 0.87 | 15 |
| Calcium (mg) | 95.6 | 18.6 | 800 |
| Folate (mcg) | 70.8 | 13.8 | 200 |
| Iron (mg) | 3.32 | 0.65 | 14 |
| Magnesium (mg) | 69.9 | 13.6 | 300 |
| Niacin (mg) | 8.10 | 1.57 | 18 |
| Pantothenic acid (mg) | 1.05 | 0.20 | 6 |
| Riboflavin (mg) | 0.33 | 0.06 | 1.6 |
| Phosphorous (mg) | 296 | 57.6 | 800 |
| Thiamin (mg) | 0.25 | 0.05 | 1.4 |
This recipe is:
Citrus free
Corn-free
Egg free
Gluten free
Peanut free
Shellfish free
Wheat free
Yeast free
What the text colours mean:
- Low in fat
- High in fibre
- Rich source
- Known source
This recipe is estimated to provide the nutritional content shown alongside.
The following ingredients were not included in the calculations because their contribution to nutrition is negligible seasoning, cayenne pepper or unavailable
IMPORTANT: You should consult a doctor before making any significant dietary changes. The information presented here or made available through this website is intended as a guide to help you plan a healthy diet. It is not intended to replace or substitute for the services of trained health professionals.
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