Cook: 3 hours

Serves: 4

This winter lamb casserole cooks slowly in a rich, sweet red wine and cranberry sauce The slow cook tenderises the meat so it becomes incredibly soft and melts in the mouth. It’s perfect for when you want to enjoy a meal without being time pressured and can be cooked ahead and kept warm, which is perfect for this year’s post-Shabbat seder. It’s great served with with mashed or roasted potatoes, broccoli and carrots.

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Ingredients

Name: Lamb, cranberry and rosemary hotpot Pesach Passover Seder
Prep time: 30 min
Cook time: 3 min
Yield: 4
Ingredients: 2 tbsp olive oil; 2 lamb neck fillets, weighing 900g (approx) or 900g cubed lamb; 1 tbsp paprika; 1 tbsp oregano/ mixed dried herbs; 1 tbsp fine matzah meal; 2 onions, peeled and sliced; 50g ready-to-eat, dried apricots, halved; 2 tbsp cranberry sauce; 6 sprigs of rosemary; 150ml chicken/vegetable stock (150ml boiling water with 1 tbsp stock powder or cube); 150ml red wine; Salt and pepper

2 tbsp olive oil

2 lamb neck fillets, weighing 900g (approx) or 900g cubed lamb

1 tbsp paprika

1 tbsp oregano/ mixed dried herbs

1 tbsp fine matzah meal

2 onions, peeled and sliced

50g ready-to-eat, dried apricots, halved

2 tbsp cranberry sauce

6 sprigs of rosemary

150ml chicken/vegetable stock (150ml boiling water with 1 tbsp stock powder or cube)

150ml red wine

Salt and pepper

Lamb, cranberry and rosemary hotpot Pesach Passover Seder

Method

Ingredients