Thai-style Lamb Hotpot

Thai-style Lamb Hotpot Recipe - Authentic Cuisine with Bold and Exotic Flavors

Region / culture: Thailand | Preparation time: 30 minutes | Cooking time: 2 hours | Servings: 2

Introduction

This Thai-style Lamb Hotpot recipe is a delicious and comforting dish that combines tender lamb chops with fragrant Thai curry paste and a variety of vegetables. It's a perfect meal for a cozy night in or for entertaining guests.

History

The Thai-style Lamb Hotpot recipe is a fusion of traditional Thai flavors with a classic hotpot dish. The combination of tender lamb, spicy curry paste, and fresh vegetables creates a unique and flavorful dish that is sure to impress.

Ingredients

3 cups of chicken stock (or "bouillon" paste)
3 tbsp of your favourite Thai curry paste
10 lamb chops - fat trimmed off
1 large leek
3 medium potatoes
A few shallots
4 mild long red chillies
1 large carrot
Some chopped fresh coriander leaf

How to prepare

Trim most of the fat from the lamb chops to keep the meal low-fat.
Chop the coriander leaves finely and the stalks coarsely. Slice the mild red chillies into half-size strips.
Dilute the chicken bouillon paste in 400 ml of boiling water to make chicken stock for the casserole.
Use Sharwoods Thai red chicken curry paste or any other brand without artificial ingredients or monosodium glutamate (MSG).
Chop the carrots into similar-sized strips. Slice the leeks and potatoes thinly.
Brown the lamb chops in a little oil in a large frying pan on medium heat, turning them over once or twice.
Add the Thai curry paste to the frying pan and stir it with the chops. Toss in the sliced red chillies.
Make the chicken stock and pour it over the browned lamb chops in the casserole dish. Add the chopped vegetables and coriander stalks.
Layer the potato slices on top of the mixture. Sprinkle black pepper and cover with a lid.
Preheat the oven to 130°C and cook the casserole for 1.25 hours.
Remove the lid and cook for another 45 minutes until the potatoes turn brown and crispy on top.
Garnish with the remaining coriander leaves and serve the casserole in bowls.

Variations

Substitute the lamb chops with chicken or beef for a different flavor.
Add more vegetables such as bell peppers or zucchini for extra nutrition.
Use a different curry paste such as green or yellow curry for a different taste.

Cooking Tips & Tricks

Trim the fat off the lamb chops to keep the dish low-fat.

- Use a good quality Thai curry paste without artificial ingredients or MSG for the best flavor.

- Layer the potato slices on top of the casserole to create a crispy topping.

- Garnish with fresh coriander leaves for a burst of freshness.

Serving Suggestions

Serve this Thai-style Lamb Hotpot with steamed rice or crusty bread for a complete and satisfying meal.

Cooking Techniques

The key cooking techniques for this recipe include browning the lamb chops, layering the ingredients in the casserole dish, and slow cooking in the oven to develop the flavors.

Ingredient Substitutions

If you don't have lamb chops, you can use chicken or beef instead. You can also use different vegetables depending on your preference.

Make Ahead Tips

You can prepare the ingredients ahead of time and assemble the casserole dish before cooking. This dish also reheats well, so you can make it in advance.

Presentation Ideas

Garnish the Thai-style Lamb Hotpot with fresh coriander leaves and serve it in individual bowls for a beautiful presentation.

Pairing Recommendations

This dish pairs well with a crisp green salad or a side of steamed vegetables for a complete meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until heated through.

Nutrition Information

Calories per serving

Each serving of this Thai-style Lamb Hotpot contains approximately 300 calories.

Carbohydrates

This Thai-style Lamb Hotpot recipe contains approximately 30g of carbohydrates per serving.

Fats

This dish is relatively low in fat, with approximately 10g of fat per serving.

Proteins

Each serving of this Thai-style Lamb Hotpot provides around 25g of protein.

Vitamins and minerals

This dish is rich in vitamins and minerals, particularly vitamin A from the carrots and vitamin C from the red chillies.

Alergens

This recipe may contain allergens such as gluten (from the bouillon paste) and soy (from the curry paste). Please check the labels of your ingredients if you have allergies.

Summary

Overall, this Thai-style Lamb Hotpot is a balanced and nutritious meal that provides a good source of protein, vitamins, and minerals.

Summary

This Thai-style Lamb Hotpot recipe is a delicious and nutritious dish that combines tender lamb chops with fragrant Thai curry paste and a variety of vegetables. It's a perfect meal for a cozy night in or for entertaining guests. Enjoy!

How did I get this recipe?

I remember the sense of wonder I felt when I first saw this recipe for Thai-style Lamb Hotpot. It was many years ago, during one of my travels to Thailand. I had always been fascinated by the vibrant and complex flavors of Thai cuisine, and I was eager to learn more about their traditional dishes.

One day, while wandering through a bustling market in Bangkok, I stumbled upon a small stall selling all sorts of spices, herbs, and exotic ingredients. The aroma that wafted from the stall was intoxicating, and I found myself drawn towards it like a moth to a flame. The vendor, a smiling elderly woman with twinkling eyes, noticed my interest and beckoned me over.

"Hello, dearie! Are you interested in learning how to cook authentic Thai dishes?" she asked, her voice tinged with a hint of mischief.

I nodded eagerly, my curiosity piqued. The woman handed me a tattered, yellowed piece of paper with a recipe scribbled on it in neat handwriting. It was for a dish called Thai-style Lamb Hotpot, a hearty and fragrant stew made with tender chunks of lamb, lemongrass, coconut milk, and a medley of spices.

"This here is a family recipe that has been passed down through generations," the woman said, her eyes twinkling with pride. "Take it home with you and try it out. I guarantee you won't be disappointed."

I thanked the woman profusely and tucked the recipe into my bag, feeling like I had stumbled upon a hidden treasure. That evening, back at my cozy little guesthouse, I set to work recreating the Thai-style Lamb Hotpot. I carefully measured out the ingredients, following the instructions on the recipe to the letter.

As the rich aroma of lemongrass and coconut milk filled the air, I couldn't help but feel a sense of accomplishment. The dish turned out even better than I had expected – the lamb was succulent and tender, the broth was flavorful and aromatic, and the spices danced on my tongue in a harmonious symphony of flavors.

From that day on, the Thai-style Lamb Hotpot became a staple in my cooking repertoire. I shared the recipe with friends and family, who were all equally enchanted by its exotic flavors and tantalizing aroma. Over the years, I have made a few tweaks and adjustments to the original recipe, adding my own personal touch to make it truly my own.

One of the things I love most about this dish is its versatility. It can be enjoyed on a cold winter's night, when the warmth of the spices and the richness of the broth soothe the soul. Or it can be served at a summer barbecue, with a side of jasmine rice and a refreshing cucumber salad.

I have since returned to Thailand many times, each time seeking out new culinary adventures and adding to my collection of recipes. But the Thai-style Lamb Hotpot will always hold a special place in my heart, reminding me of that fateful day in the bustling market in Bangkok when I first discovered its magic.

As I sit here now, surrounded by the comforting aroma of simmering spices and savory lamb, I can't help but smile. Cooking has always been my passion, my way of expressing love and creativity. And with each dish I cook, I am reminded of the incredible journey that led me to this moment – a journey filled with flavors, memories, and the joy of discovery.