Lamb, cranberry and rosemary hotpot Pesach Passover Seder

Cook this low and slow - it will wait for you to be ready to eat

  • place PRE 30 minutes
  • place COOK 3 hours
  • place SERVES 4
  • printicon

This winter lamb casserole cooks slowly in a rich, sweet red wine and cranberry sauce The slow cook tenderises the meat so it becomes incredibly soft and melts in the mouth. It’s perfect for when you want to enjoy a meal without being time pressured and can be cooked ahead and kept warm, which is perfect for this year’s post-Shabbat seder. It’s great served with with mashed or roasted potatoes, broccoli and carrots.

Instagram: denises_kitchen

  • Pre-heat the oven to 150°C.
  • If you are using neck fillets, slice the lamb into bite-sized chunks.
  • Mix the paprika, oregano or dried herbs and matzah meal together. Dust the meat in this spice mix.
  • Heat a large frying pan with olive oil and lightly brown the cubes meat. Transfer the meat to an ovenproof dish large enough to hold the meat and other stew ingredients.
  •  Fry the onion in the oil still remaining in the pan then place in the ovenproof dish with the browned lamb fillet or cubes.
  • Add the stock, red wine, cranberry sauce, apricots, rosemary sprigs to the lamb. Season to taste, then cover and cook for 3 hours.

2 tbsp olive oil

2 lamb neck fillets, weighing 900g (approx) or 900g cubed lamb

1 tbsp paprika

1 tbsp oregano/ mixed dried herbs

1 tbsp fine matzah meal

2 onions, peeled and sliced

50g ready-to-eat, dried apricots, halved

2 tbsp cranberry sauce

6 sprigs of rosemary

150ml chicken/vegetable stock (150ml boiling water with 1 tbsp stock powder or cube)

150ml red wine

Salt and pepper

Share via

Want more from the JC?

To continue reading, we just need a few details...

Want more from
the JC?

To continue reading, we just
need a few details...

Get the best news and views from across the Jewish world Get subscriber-only offers from our partners Subscribe to get access to our e-paper and archive