Lamb Hotpot Recipe
A traditional British dish, lamb hotpot is made with basic ingredients to create a filling and substantial meal. In this recipe, you slow-cook lamb with vegetables in a tasty gravy and then put sliced potatoes on top of it. When the flavours come together, the meat is tender and the potato crust is crunchy and delicious. This lamb hotpot is great for a cosy dinner or family get-together. This recipe makes a traditional, homely lamb stew that will become a family favourite very quickly.
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Ingredients for Lamb Hotpot Recipe Recipe
- 150 ml Olive Oil, For Cooking
- 1 Kg Lean diced lamb
- 1 Pieces Onion(Finely Chopped)- Big sized
- 1 Pieces Garlic clove
- 1 Pieces - Carrots
- 2 Pieces Celery sticks
- 1 Tbsp plain flour( maida)
- 750 ml Chicken stock
- 400 g small tomato (finely chopped)
- 1 Tbsp - tomato paste
- 1 Tbsp - thyme
- As required Ground pepper as per taste
- 1 Kg - medium potatoes (alu)
- As required - Butter (as needed
Directions: Lamb Hotpot Recipe
Preparation Instructions
- Preheat oven to 180°C.
- Dice lamb and vegetables.
- Crush garlic.
- Slice potatoes into rounds.
Step-By-Step Cooking Instructions
- STEP 1.Heat oil in a frypan over medium heat.
- STEP 2.Brown lamb in small batches; set aside.
- STEP 3.Cook onion, garlic, carrot for 5-6 minutes.
- STEP 4.Sprinkle flour, and cook for 3-4 minutes.
- STEP 5.Add stock, tomatoes, tomato paste, and thyme.
- STEP 6.Bring to a boil, reduce heat, and simmer for 10 minutes.
- STEP 7.Season with salt and pepper.
- STEP 8.Pour sauce over the lamb in the casserole dish.
- STEP 9.Arrange potato slices on top.
- STEP 10.Brush with melted butter.
- STEP 11.Bake uncovered for 2.5 hours.
- STEP 12.Brush potatoes with juices every 30 minutes.
Cooking Tips And Tricks
- Use a heavy-based pan for even cooking.
- Cook lamb in batches for better browning.
- Stir vegetables often to prevent burning.
- Simmer sauce to enhance flavours.
- Use a mandoline for evenly sliced potatoes.
- Brush potatoes with juices for extra crispiness.
Frequently asked questions
Which lamb cut works best in a hotpot?
Lamb neck and shoulder are the best cuts for hotpot because they have the right amount of fat and lean meat, which guarantees succulence when cooked slowly. These cuts are perfect for this dish because they have a tender texture and rich flavour. Chopped lamb neck is especially suggested because of the tiny fat streaks that add to the overall flavour and tenderness.
Is it possible to freeze lamb hotpot?
You can freeze lamb hotpot. Cover and bake the pot for one hour, then let it cool and cover it before freezing. When ready to reheat, thaw in the fridge, then bake, covered, for 20 minutes at 170°C; then, bake, uncovered, for another 30 minutes at 200°C, or until heated through and crispy. This technique maintains the flavours and texture of the food.
How can I keep the hotpot from becoming too dry?
During the first baking time, cover the hotpot with a lid or foil to keep it from drying out. This keeps the food moist and guarantees that it stays succulent. In the final half hour, uncover it to let the potatoes get crispy. This method guarantees a flavourful, moist hotpot with the ideal amount of potato on top.
Is it possible to cook lamb hotpot in a slow cooker?
It is possible to make lamb hotpot in a slow cooker, but the crispy potato topping will be absent. First, brown the lamb in a skillet and then add it to the slow cooker along with the other ingredients. Simmer for 5 to 6 hours on low or until the lamb and potatoes are very tender. This is a convenient method, but bake it for a crispy topping.
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