LAMB KNUCKLE AND VEGETABLE HOT POT

LAMB KNUCKLE AND VEGETABLE HOT POT
Serves 4
100 gram butternut, cubed
450 gram baby potatoes, halved
400 ml water
500 gram lamb knuckles
15 ml oil
1 onion, chopped
1 KNORR Country Hot Pot Dry Cook-in-Sauce
75 gram broccoli florets
2 ml 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.

Foto posted by May van der Merwe‎