Lamb turnip celeriac hotpot
Ingredients
- 2 ½ tbsp vegetable oil
- 6 lamb neck fillets (1.25kg/2lb 12oz), cut into large chunks or halved
- 9 shallots peeled and kept whole
- 3 tbsp plain flour
- 1 garlic bulb
- 1l lamb or beef stock
- 3 merguez sausages sliced
- 2 large turnips (about 500g/1lb 2oz), peeled and very thinly sliced
- 1 celeriac (about 500g/1lb 2oz), peeled and very thinly sliced
- mashed potato and pickled cabbage, to serve
- 6 cloves
- 3 star anise
- 1 ½ tsp rosemary
- 3 garlic cloves
- 1 tbsp Dijon mustard
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