Lamb And Vegetable Hotpot Recipe
Do you want best of best Lamb And Vegetable Hotpot recipe? This recipe will save you dollars which you have spent at European restaurants for similar or perhaps inferior taste. If your diet is full of Low Calorie recipes then also include Lamb And Vegetable Hotpot in it. I never fail to eat Appetizer while dining out and this is the most common dish that I order. Do let me know how you've liked my Lamb And Vegetable Hotpot. Feedback keeps me mobilized and motivates me to try out novel ways.
Ingredients
1 1/4 lb eggplant (aubergines)
Salt
1 1/4 lb red bell peppers,rinsed, seeded and diced
1 1/4 lb boneless leg of lamb
31/2 oz smoked streaky bacon, rind removed and diced
Pepper
1/2 tsp dried thyme
1/4 cup concentrated tomato juice
1/4 cup white wine
7 oz finely chopped onions
1 crushed garlic clove
2 tbsp olive oil
1 tsp superfine (caster) sugar
2 tbsp wine vinegar
1/4 lb grated Gruyere cheese
1 tbsp chopped fresh parsley
Directions
Rinse the eggplant (aubergines) under plenty of cold running water.
Pat dry on kitchen paper.
Remove the stalks and cut into slices.
Put in a colander, sprinkle with salt and leave to drain.
Put the bell peppers in a small casserole with 1/4 cup (3 tablespoons) of water.
Cover and microwave on HIGH for 12 minutes.
Remove as much fat from the lamb as possible, cut into pieces and grind in a food processor with the bacon.
Season with salt and pepper and add the thyme.
Mix the tomato juice with the white wine.
Put the cooked bell peppers in a strainer (sieve).
Place the onions and garlic in a large casserole.
Cover and microwave on HIGH for 4 minutes.
Rinse the eggplant (aubergines) under plenty of cold running water.
Pat dry on kitchen paper and add to the onions.
Pour over the olive oil.
.Mix well.
Cover and microwave on HIGH for 5 minutes.
Add the meat and tomato juice to the eggplant (aubergines).
Mix well.
Coverand microwave on HIGH for 5 minutes.
Puree the bell peppers in a food processor.
Add salt to taste.
Add the sugar and vinegar.
Puree again and add the gruyere.
Stir the contents of the casserole thoroughly, breaking up any clumps of meat with a fork.
Taste and adjust the seasoning.
Pour half the mixture into a souffle mold (mould) 7 inches (18 cm) in diameter.
Spread half the pepper mixture over it.
Add another layer of meat mixture and finish with the rest of the pepper and cheese mixture.
Put the souffle mold (mould) into the oven and microwave for 10 minutes on HIGH.
Garnish with the chopped parsley
Pat dry on kitchen paper.
Remove the stalks and cut into slices.
Put in a colander, sprinkle with salt and leave to drain.
Put the bell peppers in a small casserole with 1/4 cup (3 tablespoons) of water.
Cover and microwave on HIGH for 12 minutes.
Remove as much fat from the lamb as possible, cut into pieces and grind in a food processor with the bacon.
Season with salt and pepper and add the thyme.
Mix the tomato juice with the white wine.
Put the cooked bell peppers in a strainer (sieve).
Place the onions and garlic in a large casserole.
Cover and microwave on HIGH for 4 minutes.
Rinse the eggplant (aubergines) under plenty of cold running water.
Pat dry on kitchen paper and add to the onions.
Pour over the olive oil.
.Mix well.
Cover and microwave on HIGH for 5 minutes.
Add the meat and tomato juice to the eggplant (aubergines).
Mix well.
Coverand microwave on HIGH for 5 minutes.
Puree the bell peppers in a food processor.
Add salt to taste.
Add the sugar and vinegar.
Puree again and add the gruyere.
Stir the contents of the casserole thoroughly, breaking up any clumps of meat with a fork.
Taste and adjust the seasoning.
Pour half the mixture into a souffle mold (mould) 7 inches (18 cm) in diameter.
Spread half the pepper mixture over it.
Add another layer of meat mixture and finish with the rest of the pepper and cheese mixture.
Put the souffle mold (mould) into the oven and microwave for 10 minutes on HIGH.
Garnish with the chopped parsley
