Mutton & Merguez Sausage Hotpot

Name: Mutton & Merguez Sausage Hotpot
Prep time: 20 min
Total time: 20 min
Yield: 6
Ingredients: 450g diced mutton; 300g Merguez sausage; 400g baby new potatoes cut in half; 400g butter beans (tin drained); 2 x tbls light olive oil; 2 x onions finely diced; 2 x cloves garlic crushed; 1 x red chilli finely diced; 1 tsp. smoked paprika; 1 tsp. Raz al hanout (available at most supermarkets); 400g chopped Italian plum tomatoes; 400ml light chicken stock; 1 tsp. corn flour mixed with a little cold water; 1 bunch fresh basil (leaves picked & torn)

20 mins
easy
6

Recipe by

Jeff Baker

Ingredients

450g diced mutton
300g Merguez sausage
400g baby new potatoes cut in half
400g butter beans (tin drained)
2 x tbls light olive oil
2 x onions finely diced
2 x cloves garlic crushed
1 x red chilli finely diced
1 tsp. smoked paprika
1 tsp. Raz al hanout (available at most supermarkets)
400g chopped Italian plum tomatoes
400ml light chicken stock
1 tsp. corn flour mixed with a little cold water
1 bunch fresh basil (leaves picked & torn)

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Method

Fry the diced mutton in a heavy based pan in a little oil over a high heat until rich & golden then reserve.
Next sear the Merguez sausage on all sides in the same pan until just cooked then set to one side, when cool slice each sausage into 3 wedges.
Sweat the onions & garlic in a deep casserole dish with the remaining oil until soft & translucent.
Add the spices, chilli & tomato to the onions & cook out for 5 minutes.
Add the stock and then bring to a simmer.
Thicken by whisking the corn flour mix into the simmering sauce.
Add the mutton to the pot, cover & cook for 2 hours in a preheated oven 140oc fan assisted or 150oc without a fan.
Next add the potatoes, butter beans & sliced Merguez sausage then place back in the oven covered & cook for 45 minutes until both the mutton & potatoes are tender.
Carefully remove from the oven and then add the basil into the hotpot just before serving.