LAMB KNUCKLE AND VEGETABLE HOT POT
I made a big pan full for 14 people tonight. Have tried and tested this recipe last week and its delicious! Hope you all enjoy it too!
- 100 g butternut, cubed
- 450 g baby potatoes, halved
- 400 ml water
- 500 g lamb knuckles
- 15 ml oil
- 1 onion, chopped
- 1 KNORR Country Hot Pot Dry Cook-in-Sauce
- 75 g broccoli florets
- 2 ml chopped rosemary
Sauté chopped onion in oil, add lamb and brown.
Mix contents of the KNORR Country Hot Pot Dry Cook-in-Sauce with 400 ml cold water.
Pour sauce over browned meat, add potatoes and butternut and bring to the boil, stirring often.
Cover and simmer for an hour or until meat is tender.
15 min before the end of the cooking time, add the broccoli and rosemary and cook until tender.
Photo: May van der Merwe
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