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Lamb Knuckle and Vegetable Hot Pot
Lamb Knuckle and Vegetable Hot Pot

Some soul food prepared in Southern style.

Tip: Use meat of your choice to make this wholesome country hot pot.


100 Gram Butternut, cubed

450 Gram Baby potatoes, halved

400 Millilitre water

500 Gram Lamb knuckles

15 Millilitre oil

1 Onion, chopped

1 KNORR Country Hot Pot Dry Cook-in-Sauce

75 Gram Broccoli florets

2 Millilitre Chopped rosemary



Sauté chopped onion in oil, add lamb and brown.

Mix contents of the KNORR Country Hot Pot Dry Cook-in-Sauce with 400 ml cold water.

Pour sauce over browned meat, add potatoes and butternut and bring to the boil, stirring often.

Cover and simmer for an hour or until meat is tender.

15 min before the end of the cooking time, add the broccoli and rosemary and cook until tender.

Sourced from: whatsfordinner



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