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LANCASHIRE HOT POT RECIPE

Saturday October 31st, 2009
ImageLANCASHIRE HOT POT

3lbs diced lamb
2 large onions sliced
3 carrots sliced
1lb floury potatoes sliced
1 pint of rich beef or chicken stock
2 bay leaves
1 tablespoon mixed dried herbs
1 teaspoon ground white pepper
1 teaspoon salt
3 tablespoons plain flour
Vegetable oil

Sift the flour and mix in the salt and pepper with a fork. Toss the lamb in the flour until coated thoroughly. Heat a couple of tablespoons of oil on the hob in large sealable saucepan and add the meat. Stir until it begins to brown. Add the onions and stir vigorously for three minutes. Add the carrots and potatoes and stir in well for three minutes. Cover with water and allow it to simmer for twenty minutes. Add the stock, the bay leafs and the mixed herbs and stir well. Put the pan lid on and turn the heat down. Leave to simmer gently for a further hour and a half, stirring occasionally, topping up with water when necessary.
Serve with pastry and pickled red cabbage.
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