TRADITIONAL LANCASHIRE HOT POT
Lancashire Hotpot - Succulent lamb in a meaty gravy, topped with potatoes that are tender underneath and crisp on top.
Provided by Nicky Corbishley
Categories Dinner
Time 2h25m
Number Of Ingredients 14
Steps:
- Preheat the oven to 170C/325F
- Melt the butter and vegetable oil in a medium sized casserole or sauce pan and fry the lamb pan until lightly browned all over (about 3-4 minutes). Spoon the lamb into a bowl, then add the onions to the pan and cook for 3-4 minutes, stirring regularly, until soft.
- Add the lamb back in, then stir in the flour, cooking for a minute. Add in the stock, bay leaves, salt, pepper and Worcestershire sauce. Give everything a stir, bring to a gently bubble. Then place a lid on it and cook in the oven for 30 minutes.
- After 30 minutes, stir in the carrots. At this point, you can transfer the contents of the pan to a casserole or pie dish if you wish (I moved mine to a 25cm diameter pie dish). Top with the sliced potatoes. Start from the outside, and layer the potatoes, moving towards the centre.
- Brush the top of the potatoes with the melted butter and sprinkle on the dried thyme. Cover with a lid or foil and place back in the oven for 1 hour.
- After an hour, turn the oven up to 200c/400f and remove the lid. Cook for a further 30 minutes until the potatoes are browned and crisp on top.
- Take out of the oven, and leave to rest for 5 minutes or so (it will be very hot), then serve with some green veg.
Nutrition Facts : Calories 402 kcal, Carbohydrate 23 g, Protein 17 g, Fat 26 g, SaturatedFat 13 g, Cholesterol 71 mg, Sodium 771 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving
EASY LAMB HOTPOT
Adapted from an old family recipe, my easy peasy Lancashire Lamb Hotpot is made in 1 pot, only uses 5 ingredients and needs just 10 minutes hands on time!
Provided by Eb Gargano
Categories Main Course Stew
Time 1h40m
Number Of Ingredients 7
Steps:
- Preheat your oven to 180C / 160C fan/ gas mark 4 / 350F.
- In a large, wide cast iron pot (or ovenproof saucepan - see Note 1), add a little oil plus the onion and carrot. Cover with a lid and cook on a low heat for 5 minutes or until soft but not brown.
- Turn the heat up and add the lamb, cook for 2-3 minutes until nicely browned. Add the lamb stock, plus a little salt and pepper and bring to the boil.
- Turn the heat off and arrange the potato slices on the top so they slightly overlap. Sprinkle with a little salt and pepper then cover the pan with a lid (or foil) and place in the preheated oven for 1 hour.
- After 1 hour turn the oven up to 220C / 200C / gas mark 7 / 425F and cook for a further 30 minutes, uncovered, or until the top is brown and the potatoes are completely cooked.
- Serve just as it is or with extra vegetables.
Nutrition Facts : Calories 310 kcal, Carbohydrate 21 g, Protein 36 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 97 mg, Sodium 306 mg, Fiber 4 g, Sugar 2 g, ServingSize 1 serving
EASY LAMB HOTPOT
Family comfort food doesn't get much better than a hotpot. This lamb version is a great choice for busy weeknights, needing just 15 minutes prep
Provided by Miriam Nice
Categories Dinner, Main course
Time 1h10m
Number Of Ingredients 8
Steps:
- Boil the potatoes in a saucepan of boiling water for 15 mins until par-boiled, then drain and leave to steam dry and cool.
- Heat oven to 200C/180C fan/gas 6. Heat the oil in a large frying pan and fry the onion for 10 mins or until starting to soften. Add the carrot and cook for 5 mins until tender. Tip the carrot and onion mixture into a large 2-litre ovenproof dish. Put the pan back over high heat. Fry the lamb meatballs, turning, until golden on the outside. Put the meatballs into the ovenproof dish. Pour over the gravy and tuck in the bay leaves and thyme sprigs.
- Thinly slice the cooled potatoes and arrange over the top of the meatballs. Brush the potato with 1-2 tsp oil and add a good grinding of black pepper. Bake in the oven for 20-25 mins until the potatoes are tender and starting to become crisp at the edges, and the gravy is bubbling.
Nutrition Facts : Calories 565 calories, Fat 20 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 14 grams sugar, Fiber 10 grams fiber, Protein 32 grams protein, Sodium 2.4 milligram of sodium
GARLIC ROAST LAMB WITH HOTPOT POTATOES
A leg of lamb stretches to feed a crowd of up to eight, especially when combined with sliced potatoes and carrots in gravy
Provided by Sara Buenfeld
Categories Lunch, Main course
Time 2h40m
Number Of Ingredients 13
Steps:
- Heat oven to 190C/170C fan/gas 5. Cut small pockets into the skin and flesh of the lamb by piercing it with the point of a sharp knife. Stuff each pocket with a slice of garlic, using 3-4 of the cloves, and a few leaves of rosemary. Stuff some more inside the lamb, with some thyme, where the bone has come from. Put in a roasting tin, season well and cover with foil.
- Melt half the butter in a large frying pan. Fry the onions, stirring frequently, until softened and golden. Tip into a second large roasting tin. Cook the chopped mutton or lamb in the pan until brown. Add to the onions in the tin, and toss with the potatoes, carrots, remaining garlic and herbs (chopped), 2 tbsp of the flour and some seasoning.
- Pour the stock into the frying pan, then add the Worcestershire sauce and the remaining butter. When melted and boiling, pour over the potatoes, cover with foil and bake with the lamb for 1 hr.
- Uncover both the lamb and the hotpot, and cook for 45 mins more until the potatoes are golden and cooked all the way through. Allow the lamb to rest for 15 mins before carving. Leave the potatoes in the oven (covered if starting to brown too much) until ready to serve.
- Drain the fat from the lamb's roasting tin, reserving the juices. Put the tin on the heat and stir in the remaining flour. Pour in 450ml boiling water or stock and stir until thickened to a gravy. Cut the hotpot into 8 and lift onto warmed plates. Carve the lamb into thick slices and place on top, then spoon round a little gravy. Serve with the green beans and spinach - add a little grated nutmeg to the spinach, if you like.
Nutrition Facts : Calories 712 calories, Fat 31 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 6 grams sugar, Fiber 7 grams fiber, Protein 55 grams protein, Sodium 0.5 milligram of sodium
CARDAMOM LAMB HOTPOT
Indian spices merge with a traditional potato-topped lamb casserole to create this batch-friendly bake
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 4h15m
Number Of Ingredients 20
Steps:
- Put the onion, garlic and ginger in a food processor and blend to a purée. Heat the oil in a large pan and fry the onion purée for 20 mins until starting to colour, stirring frequently. Add the cardamom and coriander, and fry a few mins more.
- Stir in the lamb, fry until it starts to brown, then pour in the stock. Add the chilli, tomato purée, coconut and curry leaves, then cover and simmer for 1 hr. Add the aubergines and cook for 30 mins more until the lamb and aubergine are tender.
- Meanwhile, make the potato topping. Boil the potatoes whole in their skins for 15-20 mins until just tender, then drain and cool. Also, wilt the spinach in a hot pan. Cool and squeeze in your hands to remove as much water as you can. Peel and thickly slice the potatoes, then toss with the oil, tamarind, turmeric, cumin seeds, curry leaves and seasoning.
- Stir the spinach into the curry and spoon into one extra-large or two regular-size ovenproof dishe(s). Pile the potatoes on top and lightly press down. Dish can now be frozen, see below. If eating straight away, heat oven to 160C/180C fan/gas 4 and bake for 50 mins-1 hr (add 30-40 mins if using an extra-large dish). Serve with chutney and raita or an Indian salad made with chopped red onion, coriander, tomatoes, cucumber and lemon juice.
Nutrition Facts : Calories 578 calories, Fat 28 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 14 grams sugar, Fiber 7 grams fiber, Protein 38 grams protein, Sodium 0.5 milligram of sodium
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