Lamb And Cider Hotpot
|Lamb shoulder||4 Pound, boned and cut into 2 inch pieces|
|Plain flour||2 Ounce|
|Butter||3 1⁄2 Ounce|
|Vegetable oil||6 Tablespoon|
|Onions||8 Ounce, peeled and sliced|
|Celery||12 Ounce, trimmed and sliced|
|Apples||1 Pound, peeled, cored and sliced|
|Light stock||1 Pint|
|Freshly ground black pepper||To Taste|
|Potatoes||1 1⁄2 Pound, peeled and thinly sliced|
Toss the meat in the flour. Melt 50g (2 oz) of the butter with the oil in a frying pan and brown the meat on all sides. Drain and put in a 3 litre (5 pint) capacity pie dish. Sprinkle in any excess flour.
Add the onions, celery and apples to the frying pan and brown lightly. Spoon on top of the meat. Pour in the stock and cider and add plenty of seasoning. Top with the sliced potatoes and dot with the remaining butter. Stand the dish on a baking sheet and bake in a preheated moderate oven (180°C/350°F, Gas Mark 4) until the meat is tender and the potatoes crisp.