Lamb Hot Pot

  • 3:1 ratio
  • Preparation time: 10 minutes
  • Cooking time: 70 minutes
  •  Recipe makes 1 portion

This ketogenic diet recipe provides approximately:

Nutritional content Quantity
Fat 54.6g 29.6g LCT
25g MCT
Protein 13.9g
Carbohydrate 4.0g
Energy (calories) 563kcal


Ingredients Quantity
Olive oil 7g
Carrot, peeled and diced 10g
Swede, peeled and diced 15g
Leek, thinly sliced 20g
Mushrooms, sliced 20g
Lamb, diced* 75g
Garlic Puree e.g. Gia Garlic Puree 1g
Tomato Puree e.g. Gia Sundried Tomato 1g
Rosemary, dried 1 pinch
betaquik® 125g
Water 50g
Celeriac, peeled 75g
Butter, melted 2g

* Use non-lean diced lamb or lamb with the highest fat content i.e. 20g per 100g or more


  1. Pre heat the oven to 180˚C/160 ˚C fan/gas mark 4.
  2. Heat the oil in a medium sized saucepan.
  3. Add carrot, swede, leek, mushrooms and lamb to the saucepan, cook on a medium heat for five minutes.
  4. Add garlic and tomato purees and rosemary, cook for a further 2 minutes.
  5. Pour in betaquik® and water, cover with a lid and simmer for 30 minutes.
  6. Meanwhile, place the celeriac into a separate saucepan, add water to cover it, heat until boiling, reduce heat and cook for a further five minutes and, rinse under cold water.
  7. Cut celeriac into eight equal slices.
  8. Add lamb mixture into a 10cm x 12cm rectangular ovenproof dish.
  9. Place the celeriac slices over the lamb mixture and brush with melted butter.
  10. Bake in the oven for 40 minutes and serve.

betaquik® is a food for special medical purposes and must be used under medical supervision. This recipe has been specifically designed for use in a ketogenic diet. Refer to labels for allergens and other product information

Always check with your dietitian what is suitable for you.