Lamb Hotpot With Potato Dumplings Recipes

TRADITIONAL LANCASHIRE HOTPOT (LAMB HOTPOT)

Steps:

• Pre-heat the oven to 175°C/350°F
• Peel and slice the potatoes and onions
• Place a layer of potatoes in a casserole dish and top with half the onions and add the carrots. Season lightly with salt and pepper.
• Trim most of the visible fat from the lamb and discard.
• Heat the oil in a separate pan and fry the pieces of lamb until they are nicely browned on all sides.
• Arrange the browned lamb over the vegetables and cover with the remaining onions. Season lightly with salt and pepper.
• Dissolve the stock cubes in boiling water.
• Add the worcestershire sauce and the tomato paste to the stock and mix.
• Mix the flour to a paste with a little cold water and mix into the stock.
• Pour the stock over the meat until it just covers the ingredients.
• Arrange a layer of potatoes on top of the meat, overlapping them slightly like fish-scales. Sprinkle lightly with salt and pepper.
• Cover the casserole dish with a lid and place in the pre-heated oven and bake for 90 minutes.
• Remove the dish from the oven and test the meat for doneness. If the meat is still a bit tough, cover and return to the oven for another few minutes until the meat is done.
• Remove the lid from the casserole dish and replace in the oven. Leave for 10 to 15 minutes until the potatoes start to crisp and turn golden brown.

LAMB HOTPOT WITH POTATO DUMPLINGS

Steps:

• Preheat oven to 160°C Place flour and salt and pepper in a snap-lock bag.
• Add lamb and shake bag to coat.
• Heat 1 tbsp oil in a saucepan over high heat. Add half the lamb. Cook, stirring occasionally, for 3 minutes or until browned. Remove and transfer to a bowl. Repeat with oil and remaining lamb.
• Add remaining 1 tbsp oil, bacon, onion, garlic to saucepan. Cook, stirring for 5 minutes or until onion is soft. Add tomato paste and cook for 1 minute. Add tomatoes, stock and lamb with any juices. Bring to the boil.
• Transfer hotpot to a 10 cup capacity ovenproof casserole dish. Cover tightly with lid or foil. Place on a baking tray and bake for 45 minutes. Remove lid and bake uncovered for a further 45 minutes.
• Meanwhile make potato dumplings. Cut potatoes into large pieces. Place in a shallow, heatproof, microwave safe dish. Cover and microwave on High for 6 to 7 minutes or until just tender. Drain and transfer to a bowl. Add butter and roughly mash. Add milk and stir with a wooden spoon until smooth.
• Remove hotpot from oven. Stir in vegetables. Add flour, cheese and parsley to potato mash. Stir until well combined. Season with salt and pepper. Divide dumpling mixture into 12 portions. Roll each portion into a ball. Place dumplings, in a single layer, over hotpot.
• Increase oven temperature to 200°C Bake hotpot, uncovered, for 25 to 30 minutes or until potato dumplings are golden.
• Serve.