Stove top resources: One Pot cookbook – I test out “Lamb Hot Pot” recipe

Let’s not get too complacent. We’ve had electricity for a while now. But when it goes, so does your air fryer. All you’ve got left is your gas stove. Louisa Holst has put together a “One pot” cookbook for South Africans to be prepared. It’s also a great resource for batch cooking and preparing things in advance that only need one pot. I tested out the lamb casserole and even my son enjoyed it!

One Pot Cookbook for South Africans

Louisa Holst is also the author of the hugely popular “Air fryer” cookbooks, so you’ll know you’re in good hands.

Her book is divided up into comforting one pot wonders, stir fries, pasta, bread based meals, batch cooking for the freezer, rice meals and even some stove top sweet treats.

I decided to test out the “Lamb Hot Pot.”

Lamb Hot Pot

If you’re planning on making the “Lamb Hot Pot,” though, better allow about two hours. It does take time to fry all those thin potato slices. We kind of skipped some of the simmering time but I did do the last simmer with the potatoes on for 25 min. It really tasted good though, and it’s just what these cold winter days need. I also put in the frozen veg earlier.

So, without further ado, here is the recipe. I started out wanting to make it just for 2, as it serves four, but it landed up being for four, so I’ll keep half of it for next week.

Ingredients:

4 medium sized potatoes, peeled

800g lamb leg chops (I used about half of this)

60ml canola oil

1 onion, halved and sliced

2 carrots, peeled and sliced

30 ml cake flour

500ml prepared lamb or beef stock

10ml Worcestershire sauce

5ml dried mint (I used mixed herbs)

125ml frozen peas (I used a leftover frozen veg packet)

Method:

1. Cut the potatoes into think slices. Put them into a bowl and cover with water. Soak for 10 minutes.
2. Cut the lamb meat off the bones and trim off the fat. Cut the meat into bite-sized pieces. Discard the fat and bones.
3. Drain the potato slices and pat dry with paper towl. Heat a thin layer of oil in a saucepan over a medium heat. Add a single layer of potato slices and fry until golden on the bottom, then remove from the saucepan and set aside. Repeat with remaining potato slices.
4. Add more oil to the pan and increase the temperature to high. Brown the meat. remove from the pan and set aside.
5. Add the remaining oil and the onion and carrots and cool until the onions are soft. Stir in the flour. Stir in the stock gradually.
6. Add the Worcestershire sauce, mint and meat to the saucepan. Cover and simmer for 15 minutes. Season with salt and freshly ground black pepper and then stir in the peas.
7. Place the slices of potato on top of the potatoes facing upwards. Allow the slices to overlap a bit. Cover the saucepan with a lid and simmer gently for 25 minutes.

1. Remove the lid and simmer uncovered for a further 5 minutes.
2. Remove from the heat and set aside for 10 minutes before serving.

It really tasted good, and even my son liked it!

Watch the video below to see me cooking it.

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