Lamb hotpot help

Arthien

I regularly use up the lamb leftovers sitting in my freezer by batch-cooking a tasty lamb hotpot.

However, following on from the 'food shaming' thread, I will confess to using Colman's lamb hotpot packet mix, as it really gives it a great taste that I haven't managed to replicate using only fresh ingredients. I'd love to be able to say I've made the whole thing from scratch though, and save myself the added cost, so I'm hoping someone will have a suggestion for a secret ingredient that will do the job!

notjustlaura

What are the ingredients listed on the packet?

Arthien

http://www.tesco.com/groceries/Product/Details/?id=256293565

Wheat Flour,Starch (Corn, Potato) ,Salt ,Onion Powder (10%) ,Yeast Extract ,Flavourings (contain Wheat, Milk) ,Caramel Syrup ,Spices (1%) (Pepper, Garlic, Allspice, Cloves) ,Herbs (Rosemary, Thyme, Bay Leaves) ,Sugar ,Maltodextrin ,Vegetable Oil ,Tomato Pur!e Powder (0.5%)

I always add my own dried rosemary anyway, so I'm wondering if it's the spices or the caramel syrup perhaps? Everyone who's ever smelled it in the oven has said it smells amazing, so it'll definitely be worth it if I can crack the secret recipe!

CH27

I use lamb, potatoes, carrot, swede, celery & onion.
I add a tsp of tomato puree, 1 lamb stock cube, 1tsp rosemary & 1tsp of paprika.

Arthien

Paprika? That's interesting, I would never have thought of using that in hotpot. Does it make it spicy or hot at all? (Bearing in mind my OH and I find korma spicy!)

CH27

It sort of gives it warmth & depth. It's not hot & spicy.

meritaten

maybe its the onion powder? I find it has a completely different taste in dishes to fresh onion. I do like to add a little to casseroles (garlic granules too) - it changes the taste and smell quite a lot. I meant, to say if I had tasted the sauce and thought it needed 'something'!

zippychick

our older thread may help

Ill merge this later:A
Zip

scaredy_cat

Arthien wrote: »

http://www.tesco.com/groceries/Product/Details/?id=256293565

Wheat Flour,Starch (Corn, Potato) ,Salt ,Onion Powder (avail in spice rack) (10%) ,Yeast Extract (marmite) ,Flavourings (contain Wheat, Milk) ,Caramel Syrup (try a bit of brown sugar),Spices (1%) (Pepper, Garlic, Allspice, Cloves) ,Herbs (Rosemary, Thyme, Bay Leaves) ,Sugar ,Maltodextrin ,Vegetable Oil ,Tomato Pur!e Powder (0.5%)

I always add my own dried rosemary anyway, so I'm wondering if it's the spices or the caramel syrup perhaps? Everyone who's ever smelled it in the oven has said it smells amazing, so it'll definitely be worth it if I can crack the secret recipe![/QUOTE


it might be a case of trial and error adding different amounts of ingredients until you get to where you are happy with the taste.

floss2

I just use lamb (dusted in seasoned plain flour), sweated onion, sliced potato turned in a small amount of melted butter and chicken stock, with salt & pepper. Nigel Hawthorn's Great British Menu winning recipe which we have had tonight :drool:

sKiTz-0

My secret ingredients are putting a couple of sticks of celery in and also a dash of lea & perrins