Monday, 4 October 2010

Lancashire Hot Pot

Feeling poorly today so had to leave work early. Popped in to supermarket on way home for cold remedies and saw stewing lamb. Lancashire hot pot sprang to mind. Comfort food is what I craved.
Took my purchase home; popped some pills, rested for a while and then set to work.
1kilo stewing lamb , cut into large chunks
2 large onions , sliced
4 carrots , peeled and sliced
25g plain flour
2 tsp Worcestershire sauce
500ml lamb or chicken stock
2 thyme sprigs
a few rosemary leaves chopped finely
1 clove garlic chopped
900g potatoes , peeled and sliced
salt and pepper

 1.Heat oven to 160C/fan 140C/gas 3. Heat some oil or dripping or butter in a large shallow casserole dish, brown the lamb in batches, lift to a plate.

2.Fry the onions, garlic and carrots in the pan with a little more oil until golden.

3. Layer carots, onions and meat in casserole. Sprinkle over flour, Worcester sauce and stock, salt and pepper, herbs. Pour over stock.Arrange the sliced potatoes on top of the meat, then drizzle with a little more butter. Cover, then place in the oven for about 1½ -2hrs.

3.Remove the lid, brush the potatoes with a little more butter, then turn the oven up to brown the potatoes.
Once in oven I curled up on the sofa and nodded off for a couple of hours. Woke to an amazing smell wafting from the kitchen!Delicious, served up in bowls with peas.

No comments:

Post a Comment