Kidney-Less Lancashire Hot Pot |
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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 6 |
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This has to be one of the best comfort foods around, a must for a cold winters night. This is a slightly altered version originally from Lancashire chef Nigel Haworth. Ingredients:
1 kg lamb, diced |
700 g onions, thinly sliced |
1 kg potato, peeled and thinly sliced |
25 g plain flour |
40 g butter |
150 ml chicken stock |
3 teaspoons sea salt |
cracked black pepper |
Directions:
1. Season the lamb with 1 tsp of the salt and black pepper. Place in zip lock/plastic bag add flour and shake to coat.
2. Place lamb in the base of an oven proof casserole dish.
3. Melt 15g of butter, add onions with 1 tsp salt, sweat (do not brown) i.e cook on moderate heat, covered.
4. Spread onions on top of lamb in casserole dish.
5. Melt the remaining butter, season with salt and pepper and toss sliced potatoes to coat.
6. Place potato slices evenly on the top of the onions.
7. Carefully pour over chicken stock.
8. Cover and cook in pre-heated oven for 30 minutes at 200c.
9. Turn heat down to 150c and cook for 2 hours.
10. Remove cover, and return heat to 200c, and cook for 30 minutes or until golden brown.
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