Lamb dauphinoise hotpot
Ingredients
- 3 large carrots cut into large chunks
- 1 onion roughly chopped
- 1 garlic bulb, halved
- few sprigs rosemary
- few sprigs thyme
- 2 bay leaves
- 1 tbsp tomato purée
- 1 shoulder of lamb on the bone (about 2.5kg)
- 1 bottle red wine
- 4-5 potatoes (the roundest you have)
- 4 sweet potatoes (the roundest you have)
- 150ml double cream
- few knobs of butter
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