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Lamb Hot Pot

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  • 3:1 ratio
  • RECIPE MAKES: 1 portion
  • PREP TIME: 10 minutes
  • COOK TIME: 70 minutes

This recipe makes 1 portion which contains:

Total Fat

Step 1

Pre heat the oven to 180˚C/160 ˚C fan/gas mark 4.

Step 2

Heat the oil in a medium sized saucepan.

Step 3

Add carrot, swede, leek, mushrooms and lamb to the saucepan, cook on a medium heat for five minutes.

Step 4

Add garlic and tomato purees and rosemary, cook for a further 2 minutes.

Step 5

Pour in K.Quik and water, cover with a lid and simmer for 30 minutes.

Step 6

Meanwhile, place the celeriac into a separate saucepan, add water to cover it, heat until boiling, reduce heat and cook for a further five minutes and, rinse under cold water.

Step 7

Cut celeriac into eight equal slices.

Step 8

Add lamb mixture into a 10cm x 12cm rectangular ovenproof dish.

Step 9

Place the celeriac slices over the lamb mixture and brush with melted butter.

Step 10

Bake in the oven for 40 minutes and serve.

K.Quik is a food for special medical purposes and must be used under medical supervision. This recipe has been specifically designed for use in a ketogenic diet. Refer to labels for allergens and other product information

Always check with your dietitian what is suitable for you.

  • 7g Olive oil
  • 10g Carrot, peeled and diced
  • 15g Swede, peeled and diced
  • 20g Leek, thinly sliced
  • 20g Mushrooms, sliced
  • 75g Lamb, diced*
  • 1g Garlic Puree e.g. Gia Garlic Puree
  • 1g Tomato Puree e.g. Gia Sundried Tomato
  • 1 pinch Rosemary, dried
  • 125g K.Quik
  • 50g Water
  • 75g Celeriac, peeled
  • 2g Butter, melted
  • * Use non-lean diced lamb or lamb with the highest fat content i.e. 20g per 100g or more