A simpler version of Lancashire Hot Pot – From My big Sister Debbie – Drop-dead Delicious! Great for those cold winter evenings, to warm the soul!
Mutton is best for this dish, as it does not fall apart during the slow cooking process, and has far more flavor, than Lamb.
Serve over fluffy, steamed, white rice, with or without extra veggies on the side.
Ingredients:
1 kg chump chops or other lamb stewing cuts like ribs, breast, neck, knuckles or best end lamb chops.
Seasoned flour (just salt & pepper is all you need) to toss the meat in
2 large onions, cut into rings
8 – 9 leeks or 1 bunch (may replace with onions or reduce as you wish but onions makedelish !)
5 – 6 medium potatoes, sliced into rings
4 carrots, medium in size, sliced into rings
Fresh parsley, 3 sprigs
Black pepper to taste, freshly ground
Chicken bouillon or stock cubes, dissolved in hot water
1 kg chump chops or other lamb stewing cuts like ribs, breast, neck, knuckles or best end lamb chops.
Seasoned flour (just salt & pepper is all you need) to toss the meat in
2 large onions, cut into rings
8 – 9 leeks or 1 bunch (may replace with onions or reduce as you wish but onions make
5 – 6 medium potatoes, sliced into rings
4 carrots, medium in size, sliced into rings
Fresh parsley, 3 sprigs
Black pepper to taste, freshly ground
Chicken bouillon or stock cubes, dissolved in hot water
Optional: Bay leaf/leaves and thyme to taste
Method:
Toss meat in seasoned flour to coat.
In Pyrex or slow cooker or any other oven dish with lid – the metal being a good conductor of heat will save you energy. Layer half the veggies, then all the meat, ending with the potatoes.
Pour up to 500 ml stock down the sides of your oven dish or pot. Dot your Potato Topping with lard or butter or pieces of fat from chops.
Bake 150 – 160 C for about 3 hours or until done. – Enjoy!
Toss meat in seasoned flour to coat.
In Pyrex or slow cooker or any other oven dish with lid – the metal being a good conductor of heat will save you energy. Layer half the veggies, then all the meat, ending with the potatoes.
Pour up to 500 ml stock down the sides of your oven dish or pot. Dot your Potato Topping with lard or butter or pieces of fat from chops.
Bake 150 – 160 C for about 3 hours or until done. – Enjoy!
To see a more detailed GMO-free version of this recipe click here