Potato lamb hot pot
|6||lamb — chops|
|1 Tbs||fresh chillies — 573|
|1||celery stalks — head, trimmed and chopped|
|2||leeks — chopped|
|1||onion — peeled and chopped|
|3||garlic — cloves, peeled and chopped|
|200 ml||tomato passata|
|1 can||cherry tomatoes|
|1 Tbs||fresh thyme|
|1||wine — white|
|250 ml||stock — chicken|
|3||potatoes — large, parboiled and sliced|
Preheat oven to 200°C.
Season the lamb chops with salt and black pepper.
Heat oil in a large casserole heat and brown the lamb chops on both sides for about 5-7 minutes.
Transfer lamb chops to a plate while you cook the vegetables.
Place the celery, leeks, onion and garlic in the casserole dish and sauté for 5-7 minutes until softened.
Add tomato Passata, cherry tomatoes, thyme, bay leaves, white wine and chicken stock, combine mixture well and cook for 5 minutes.
Return lamb chops to casserole dish and stir well.
Place slices of potato over the mixture and sprinkle with extra thyme sprigs.
Place casserole dish in oven until tender. Approximately an hour.
Recipe reprinted with permission of Potatoes South Africa with Arnold Tanzer.