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Recipe By Munch Master

Ref: 622
Heading: Mains
Cuisine: British & Irish
Food Type: Meat
No of Portions: 8
Change no of portions required to :

Ingredients & Prep

   1000 g  Lamb cut into 2cm cubes
   1000 g  Potatoes Maris Pepper or Red peeled cut thin discs
   500 ml  Water
   600 g  Lambs kidney trimmed & chopped
   3 Onions med thinly sliced
   2 Lamb stock cube or gel pot
   1 tbsp  Flour
   1 tbsp  Worcestershire sauce
   1 tbsp  Tomato puree
   2 tsp  Dried rosemary
   25 g  Butter melted
   2 tbsp  Veg oil for frying
   1 tsp  black pepper freshly ground


  Step 1
Pre-heat oven to 180'c fan.
  Step 2
Heat a lidded oven proof pot or casserole dish over a med/high heat, add oil, coat the lamb with flour then add lamb in batched to brown, when all done replace all the lamb, add onion, kidney, water, stock, rosemary, tomato puree, Worcestershire sauce & pepper.
  Step 3
Put lid on pot & place in the oven for 1 1/2 hours.
  Step 4
Remove pot from the oven, check consistency, if dry add a little water. Peel & cut potatoes, then layer over the top of the of the stew, then all in coat the potato slices with all the melted butter with a pastry brush.
  Step 5
Place pot back into the oven without the lid for a further 50 mins or until potatoes are cooked and have browned.

Suggestion & Tips

You could use mutton or hogget or Beef with ox kidneys.
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