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Lamb And Cider Hotpot

Western.Chefs's picture
  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
  Cider 1⁄2 Pint
  Salt To Taste
  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.

Recipe Summary

Main Dish

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