This is a recipe that was, and still is, going into the next free Christmas (and Winter) Bariatric Cookery Newsletter (in an abbreviated form). I almost left it out on the basis of space (the Newsletter gets bigger every year!) but then decided it was too good to set aside. It’s a succulent lamb casserole with a special crispy sliced potato topping – I used baby white potatoes but you could use sweet if you prefer (but I don’t think they will cook quite as crispy).
I know some bariatric patients shun potatoes after surgery but they do bring much to the table in terms of fibre and flavour and make a welcome change from the usual mash. Serve this dish with a green vegetable – shredded cabbage is a good one.
Wonderfully warm food to come home to when the weather is on the chilly side – like that forecast for the coming weekend in this neck of the woods.
LAMB AND CRISPY POTATO HOT POT
low-fat cooking spray or mist
2 onions, thinly sliced
2 carrots, chopped
700 g/1½ lb extra lean diced lamb
salt and freshly ground black pepper
1 tbsp plain flour
500 ml/2¼ cups lamb or meat stock/bouillon
2 tsp Worcestershire sauce
2 bay leaves
750 g/1¾ lb baby potatoes
leaves from 2 sprigs fresh thyme
- Generously spritz a large lidded casserole with low-fat cooking spray or mist. Add the onions, carrot and lamb and fry for 5-8 minutes until the meat is browned. Season to taste with salt and pepper.
- Add the flour and stir well to coat and cook for 1 minute. Gradually add the stock with the Worcestershire sauce and bay leaves and bring to the boil. Reduce the heat, cover and cook for 20 minutes.
- Preheat the oven to 200 C/400 F/gas 6.
- Meanwhile, very thinly slice the potatoes ideally using a mandolin or very finely and arrange into short stacks.
- Take the lid off the casserole and arrange the potato slices upright on top, fitting closely together to create swirling patterns. Spritz generously with low-fat cooking spray or mist, season with salt and pepper and sprinkle with half of the fresh thyme.
- Cover the dish and cook in the oven for 1½ hours. Remove the lid and cook for a further 45 minutes, or until the potatoes are browned.
- Serve sprinkled with the remaining thyme to serve.
WLS PORTION: ½
CALORIES PER PORTION: 300
PROTEIN: 32.1 g
CARBOHYDRATE: 29 g
FAT: 6.2 g
Image courtesy of asda. com