Kidney Less Lancashire Hot Pot Recipes

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KIDNEY-LESS LANCASHIRE HOT POT



Kidney-Less Lancashire Hot Pot image

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.

Provided by Sarah

Categories     Stew

Time 3h30m

Yield 6 serving(s)

Number Of Ingredients 8

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

Steps:

  • Season the lamb with 1 tsp of the salt and black pepper. Place in zip lock/plastic bag add flour and shake to coat.
  • Place lamb in the base of an oven proof casserole dish.
  • Melt 15g of butter, add onions with 1 tsp salt, sweat (do not brown) i.e cook on moderate heat, covered.
  • Spread onions on top of lamb in casserole dish.
  • Melt the remaining butter, season with salt and pepper and toss sliced potatoes to coat.
  • Place potato slices evenly on the top of the onions.
  • Carefully pour over chicken stock.
  • Cover and cook in pre-heated oven for 30 minutes at 200c.
  • Turn heat down to 150c and cook for 2 hours.
  • Remove cover, and return heat to 200c, and cook for 30 minutes or until golden brown.

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