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Lancashire hotpot

A traditional Lancashire hotpot uses lamb kidneys but I am not a big fan of offal so have left them out and made it more like a really great lamb casserole that has a crunchy potato topping. There is a really great hotpot version made with Chicken which you should also try.  Chicken hotpot, Chinese Chicken hotpot. Serves about 5 or 6 people.

What you need

650g lamb meat cubed (leg of lamb is best)
4 medium onions sliced
1 tablespoon flour with a pinch of salt in it
approx 600g potatoes thinly sliced
1 bay leaf
1 tablespoon fresh chopped thyme (1 teaspoon if you use dried thyme)
200g thickly sliced button mushrooms
Salt and pepper
about 6x 1cm square cubes of butter
1 1/2 cups chicken stock

The process

In a large pot on a medium to high heat, add the oil and onions and cook for about four or five minutes stirring from time to time. Add the meat that has been sprinkled with the seasoned flour and brown nicely on all sides. They should have a beautiful nutty brown colour on the outside.

Remove the meat and onions from the pot and place into the bottom of a casserole dish that is about 20cm square and about 10cm high.

Now add the mushrooms in a layer, sprinkle over the thyme and toss in the bay leaf and give it a season with salt and ground pepper.

Now pour over the chicken stock and place a layer of thinly sliced potatoes over the entire top. Overlap them a bit to use all or most of the potatoes and then place the butter cubes randomly over the top.

Put it into a 190 Celsius oven for about 2 hours, check after 1 1/2 hours and if the potatoes are browned and looking crisp, you are done. If not, leave it for another 1/2 hour.

Enjoy it folks and serve it with the best dessert on the planet, an Eaton Mess.