Lamb and pea hotpot

Lamb and pea hotpot
Lamb and pea hotpot Photo: Natalie Boog

A whole, nutritious meal cooked and served in one pot, perfect for the busy lives many of us lead.


100ml olive oil

2 medium brown onions, diced

6 garlic cloves, sliced

Sea salt

Freshly ground white pepper

1kg lamb shoulder, diced in 2cm pieces

Plain flour, for dusting

Vegetable oil

200ml white wine

1 bay leaf

2 sprigs thyme

1.5 litres beef stock

20 small chat potatoes, washed

2 cups peas

1 cup mint leaves, finely sliced


Lamb shoulder is ideal here, although other cuts of lamb, beef or veal will give equally good results with adjusted cooking times. If substituting beef for lamb, I would finish with parsley instead of mint.

Preheat oven to 170C.

Heat olive oil in a heavy-based saucepan and cook seasoned onions and garlic until soft, about 15 minutes. Lightly coat lamb with flour. Heat a little vegetable oil in a separate pan and brown meat in batches. Add to onions with the white wine, bay leaf and thyme. Allow wine to reduce by three quarters.

Add stock, bring to the boil, skim and cover with a lid. Place in the oven for 1 hour. Add potatoes, stir and return to the oven for 30 minutes or until potatoes are cooked. Stir through peas a few minutes before sprinkling with mint and serving.