Lamb Hot Pot Recipe
Ingredients
| 1 1/2 lb/675 g lamb neck fillet, cubed | ||
| Onion | 1 Large, peeled | |
| 1 oz/25 g butter or margarine | ||
| 1 oz/25 g flour | ||
| Carrots | 2 Large, peeled | |
| 1/2 pint/300 ml lamb stock | ||
| Soy sauce | 1 Tablespoon | |
| 1/4 pint/150 ml unsweetened apricot or orange juice | ||
| 2 oz/50 g no-need-to-soak apricots, cut in half | ||
| Chopped parsley | 1 Tablespoon | |
| Ground black pepper | 1 To taste | |
| Potatoes | 2 Large, thinly sliced | |
| Oil | 3 Tablespoon | |
| Freshly chopped parsley to garnish | ||
| Salt | To Taste | |
Directions
Preheat oven to Gas 3, 325°F, 160°C.
Fry lamb and onion in fat for 5 mins.
Stir in flour, cook for 1 min.
Add carrots, stock, soy sauce, fruit juice, apricots and parsley.
Season.
Place in 4 pint/2.25 litre ovenproof casserole dish.
Saute potatoes in oil for 2-3 mins, drain, arrange over meat.
Cover, cook for 2 hrs, or until cooked.
Remove lid, cook for a further 30 mins.
Garnish with chopped parsley, then serve.
Fry lamb and onion in fat for 5 mins.
Stir in flour, cook for 1 min.
Add carrots, stock, soy sauce, fruit juice, apricots and parsley.
Season.
Place in 4 pint/2.25 litre ovenproof casserole dish.
Saute potatoes in oil for 2-3 mins, drain, arrange over meat.
Cover, cook for 2 hrs, or until cooked.
Remove lid, cook for a further 30 mins.
Garnish with chopped parsley, then serve.
Chef
