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About this recipe: Middle-Eastern influences bring beans, aubergines, apricots, garlic and warm spices to this lamb hotpot, but the topping is in traditional British style – a golden layer of parsnip slices.
*Use other varieties of beans, such as red kidney beans, borlotti beans or pinto beans, instead of the black-eyed beans. *Add the grated zest and juice of 1 large orange with the spices. *Replace the aubergine with 450 g (1 lb) pumpkin, butternut squash or kabocha squash flesh, cut into large cubes.
*This hotpot combines a high proportion of vegetables, pulses and additional flavouring ingredients to extend a modest portion of lean meat in a heart-healthy dish. *Dried apricots are a valuable source of many minerals – phosphorus, potassium and iron – as well as fibre. *Eaten in moderation, red meat, such as lamb or beef, makes a valuable contribution in a well-balanced diet. As well as being high in protein, meat provides zinc and iron in a form that is readily absorbed by the body. Red meat also provides most of the B vitamins.
B12, A, B1, C, E, folate, copper, iron, zinc, B6, niacin, calcium, potassium