RECIPES FROM OESOPHAGEAL PATIENTS

Spicy Lamb Hotpot

This can be cooked slowly in a hotpot or done quickly in a pressure cooker. The taste is enough to encourage anyone to eat again, and does not promote acid (for me anyway) in spite of being spicy.

• 1 large onion
• 3 cloves garlic
• 2 tablespoons oil (I use extra virgin olive oil)
• 4 large chump ends lamb, cut into smaller portions if required (or you can use cooked left overs from sunday roast)
• 1 teaspoon ground ginger
• 2teaspoons ground coriander
• 3 oz green or brown lentils
• 2 lamb stock cubes
• 2 tablespoon Worcester sauce
• salt and freshly ground black pepper

1. Heat oven to 170C/325F or Gas mark 3.
2. Peel and slice the onion and garlic. Heat the oil in a large flameproof casserole and brown the lamb. Put the lamb on a plate or dish.
3. Add the onion to the pan and cook for 4 or 5 minutes. Add the garlic and cook for 1 minute. Add the ginger, coriander and lentils.
4. Crumble the stock cubes into 1 1/2 pint boiling water. Add to the pan with the Worcester sauce.
5. Bring to the boil and replace the lamb. Cover and put in oven for 1 hour. Give it a stir and add more water if necessary. Cook for 30 minutes more.