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Lamb Hot Pot

Western.Chefs's picture
Ingredients
  Lamb neck 1 1⁄2 Pound, cubed (675 Gram)
  Onion 1 Large, peeled and sliced
  Butter/Margarine 1 Ounce (25 Gram)
  Flour 1 Ounce (25 Gram)
  Carrots 2 Large, peeled and sliced
  Lamb stock 1⁄2 Pint (300 Milliliter)
  Soy sauce 1 Tablespoon
  Unsweetened apricot juice/Unsweetened orange juice 1⁄4 Pint (150 Milliliter)
  Apricots 2 Ounce, cut in half (No Need To Soak Variety, 50 Gram)
  Freshly chopped parsley 1 Tablespoon
  Salt To Taste
  Freshly ground black pepper To Taste
  Potatoes 2 Large, peeled and thinly sliced
  Oil 3 Tablespoon
  Freshly chopped parsley 1 Tablespoon (For Garnish)
Directions

Preheat oven to Gas 3, 325°F, 160°C.
Fry lamb and onion in fat for 5 mins.
Stir in flour, cook for 1 min.
Add carrots, stock, soy sauce, fruit juice, apricots and parsley.
Season.
Place in 4 pint/2.25 litre ovenproof casserole dish.
Saute potatoes in oil for 2-3 mins, drain, arrange over meat.
Cover, cook for 2 hrs, or until cooked.
Remove lid, cook for a further 30 mins.
Garnish with chopped parsley, then serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Saute
Ingredient: 
Lamb

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