Lamb & dauphinoise hotpot - Good Food Middle East

Ingredients

• 3 large carrots, cut into large chunks
• 1 onion, roughly chopped
• 1 garlic bulb, split in 2
• few sprigs rosemary
• few sprigs thyme
• 2 bay leaves
• 1 tbsp tomato purée
• 1 shoulder of lamb on the bone, about 2½ kg
• 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