Lamb and Swede Hot Pot

Ingredients

• 400g lean diced lamb
• 1 medium red onion, finely chopped
• 2 cloves garlic, crushed
• 300g button mushrooms
• 500g tomato passata
• 150ml ginger wine
• 2 tsps vegetable stock powder
• 1 tbsp freshly chopped mixed herbs
• salt & black pepper
• 300g peeled swede, diced
• 2 tbsps freshly chopped mint

Cooking Instructions

1. Preheat a non-stick pan. Trim away any traces of fat from the lamb then season with salt and black pepper. Seal the meat in a hot pan on all sides. Add the onion, garlic and mushrooms. Cook quickly over a high heat to soften the onion.
2. Add the tomato passata, stock and herbs, stirring well. Cover and simmer or slow cook for 1 hour to allow the lamb to cook through. When the meat is tender, stir in the swede and continue to cook for a further 40 minutes.
3. Just before serving stir in the fresh mint. Serve straight away with a selection of fresh vegetables.

Tips

Cook for 2 hours for extra flavour