Scottish Hot Pot Recipe
Ingredients
2 pounds lamb shoulder
6 cups beef bouillon
1 teaspoon salt
1/2 teaspoon pepper
2 onions, sliced
2 tablespoons butter
2 teaspoons flour
1 stalk celery, diced
2 carrots, diced
1 turnip, diced
1 scallion, white and green parts thinly sliced
1 small cauliflower divided into florets
1 10 ounce package frozen peas
1/2 cup sherry
2 tablespoons finely chopped parsley
Directions
In a 3 quart glass or ceramic casserole place meat, bouillon, salt, pepper, and onions.
Cook on simmer setting for 30 minutes.
Remove from oven.
Cut meat into serving pieces.
Heat 2 tablespoons butter in a 1 quart glass bowl at highest setting for 20 seconds.
Brown meat in butter for 3 minutes and sprinkle with flour.
Return meat to the stock and add celery, carrots, turnip, and scallion.
Continue cooking for 15 minutes.
Add cauliflower and peas to soup and cook for 8 minutes.
Before serving, correct seasoning and sprinkle with parsley.
Cook on simmer setting for 30 minutes.
Remove from oven.
Cut meat into serving pieces.
Heat 2 tablespoons butter in a 1 quart glass bowl at highest setting for 20 seconds.
Brown meat in butter for 3 minutes and sprinkle with flour.
Return meat to the stock and add celery, carrots, turnip, and scallion.
Continue cooking for 15 minutes.
Add cauliflower and peas to soup and cook for 8 minutes.
Before serving, correct seasoning and sprinkle with parsley.
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