Hearty Lamb & Vegetable Hot Pot

1. Mix 200mL of water with soup mix to form a slurry. Set aside.
2. In a saucepan add the remaining 2.3L water and bring to boil. Reduce heat to a simmer, add slurry and whisk till combined.
3. Heat 20mL of the oil in a large pan and add the vegetables, sauté until just soft. Remove and set aside.
4. Add remaining 20mL of oil to the same pan and sauté lamb until it is sealed.
5. Add to soup the sautéed vegetables and the lamb, bring back to boil.
6. Turn down heat and simmer with a lid on for 1 ½ hours or until the lamb is tender.
7. Add steamed potatoes and serve.

Alternate Method

1. Prepare the MAGGI Scotch Broth Soup Mix with the water as directed on the packet.
2. Select a braise meat option on the combi. Set temperature to high.
3. Coat lamb with 20mL oil and place on oven tray.  When temperature is reached, place inside combi oven. (note for a wetter dish cover with foil)
4. Follow instructions for probe.
5. When prompted, add vegetables and soup mix.
6. When cooking cycle is complete (approx. 160 mins) add steamed potatoes and serve.

*Analysis performed using FoodWorks 8 Professional edition.