Lamb, turnip & celeriac hotpot - Good Food Middle East

Ingredients

• 2 ½ tbsp vegetable oil
• 6 lamb neck fillets (1¼kg/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