lamb hot pot with parsnips

How To Make lamb hot pot with parsnips recipe - Inspired by the flavors of the Middle East, this lamb hot pot is cooked with beans, eggplant, apricots, garlic and warm spices. If you have time, make it the day before you want to serve it, to give the flavors time to improve.

SERVES: 6

PREPARATION: 30 MINUTES, PLUS OVERNIGHT SOAKING, COOKING: 13/4 HOURS

Ingredients:
1/2 cup (100 g) dried black-eyed peas, soaked overnight
2 tablespoons (30 ml) extra virgin olive oil
2 onions, sliced
1 clove garlic, chopped
1 1/4 pounds (600 g) boneless leg of lamb, trimmed and cut into 1 inch (2.5 cm) cubes
1 large eggplant, cubed
2/3 cup (120 g) dried apricots, quartered
2 carrots, diced
1 cup (200 g) turnips, diced
1 teaspoon (5 ml) ground cumin
1 teaspoon (5 ml) ground coriander
1/2 teaspoon (2 ml) ground cinnamon
freshly ground black pepper
2 cups (500 ml) homemade or low-sodium vegetable stock
1 1/3 pounds (700 g) parsnips, thinly sliced
sprigs of fresh flat-leaf parsley, to garnish

Method:
1 Preheat the oven to 325°F (160°C). Drain the soaked black-eyed peas and place them in a saucepan. Add cold water to cover, bring to a boil and boil rapidly for 10 minutes. Drain well and set aside.

2 Reserve 1 teaspoon (5 ml) of the oil and heat the remainder in a large flameproof casserole dish. Add the onions and garlic and cook for 2–3 minutes, or until softened. Add the lamb and cook for about 5 minutes, stirring frequently, until browned. (If you do not have a suitable casserole dish, cook the onions and lamb in a frying pan, then transfer to an ovenproof dish.)

3 Stir the eggplant, apricots, carrots and turnips into the casserole dish, and add the cumin, coriander and cinnamon. Season with pepper. Add the black-eyed peas and stir well.

4 Bring the stock and 2 cups (500 ml) water to a boil in a saucepan.

5 Arrange the parsnips in a thick layer on top of the hot pot, slightly overlapping them, then pour in enough of the hot stock to come just below the surface of the parsnips. Bring to a boil, cover the casserole dish and transfer to the oven. Cook for 11/2 hours.

6 Preheat the broiler. Brush the reserved 1 teaspoon (5 ml) oil over the parsnips; place under the broiler to crisp the top. Serve hot, garnished with parsley sprigs.

Each serving provides
372 calories, 28 g protein, 12 g fat (4 g saturated fat), 38 g carbohydrate (21 g sugars), 10 g fiber, 452 mg sodium

lamb hot pot with parsnips