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Posts Tagged ‘Lamb hotpot’

Our rather generous Burns Supper for two. We had a bumpy start that evening and didn’t get to enjoy this until all hours but it was worth the wait! Use a mandoline or food processor to slice the swede into very thin slices, otherwise they will take an age to cook. Serve with some nice greens on the side.

Wine Suggestion: Given that it was Burns night we poured a wee dram of Scotch Whisky from the Kilchoman distillery on Islay. Rich and smooth due to the sherry and bourbon casks with a fiery core of peaty smoke. Alongside the hotpot it was delicious and warmed our hearts. We’ll definitely remember this match for future hotpots.

Lamb hotpot with turnip topping – serves 6

  • 1kg best end of neck or diced stewing lamb, seasoned generously with salt and black pepper
  • olive oil
  • 2 onions, chopped
  • 2 carrots, chopped into rough 2cm pieces
  • 2 tbsp plain flour
  • 2 bay leaves
  • 500ml lamb stock
  • Worcestershire sauce
  • 1 swede, peeled, quartered and very finely sliced (use a mandoline or a food processor if possible)
  • butter
  • parsely, chopped, to serve

Heat a little oil in a large frying pan and brown the lamb in batches, then transfer to a deep ovenproof frying pan with a lid.

Brown the onions in a little more oil, followed by the carrots and add these to the lamb. Tuck in the bay leaves.

Pour the lamb stock into the pan used to brown everything and slowly bring to the boil, use wooden spoon to release any sticky bits from the bottom of the pan. When the stock is nearly simmering, put the flour into a small bowl. Add a little of the warm stock and stir to make a smooth paste. Stir this paste into the simmering stock and keep stirring until boiling and starting to thicken. Add a few shakes of Worcestershire sauce, then pour over the lamb and vegetables.

Put the pan over the heat and allow to come to a simmer, then cover and simmer gently for 1½ hours. Remove the lid and carefully layer the sliced swede on top, seasoning as you go. Dot the top of the swede all over with little pieces of butter. Replace the lid and cook for 20-30 minutes or until the swede is completely tender. Brown the top under a hot grill, then sprinkle with parsley to serve.

(Original recipe by Lulu Grimes in Olive Magazine, January 2014.)

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Spiced Lamb Hotpot

We love this spiced hotpot from Sabrina Ghayour’s fabulous book, Feasts. All the work is done at the start, and isn’t particularly onerous, so it’s a great dish for guests and the house smells good when they arrive. We served with big dishes of cauliflower cheese and greens.

Wine suggestion: You need a red with some guts to stand up to these flavours, but don’t go OTT as it also requires subtlety and finess too. Our friend Miriam had found a 9 yo Bordeaux made from 100% merlot in her cellar and we’re glad she shared it with us.

Spiced Lamb Hotpot – serves 4-6

  • 1 tbsp cumin seeds
  • 6 cardamom pods, lightly cracked
  • vegetable oil
  • 2 large onions, thinly sliced
  • 900g diced leg of lamb
  • 1 large garlic bulb, cloves peeled and left whole
  • 8 shallots, peeled and left whole
  • 2 large carrots, peeled and cut into 1cm dice
  • 1 tsp ground cumin
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • ½ tsp cayenne pepper
  • 1 tsp English mustard powder
  • 2 tbsp plain flour
  • 500ml chicken, lamb or vegetable stock
  • 700-750g red potatoes, unpeeled, thinly sliced – a mandolin is good for this
  • 50g unsalted butter, melted
  • sprinkling of thyme leaves

Preheat the oven to 170C/150C fan/Gas 3½.

Heat a large flameproof casserole over a medium heat. Add the cumin seeds and cardamom pods to the hot pan and dry-toast for about 2 minutes, stirring occasionally, until they smell aromatic.

Pour in oil to coat the base of the pan. When the oil is heated, add the onions and fry for 6-8 minutes, or until softened and starting to brown at the edges. Add the meat and cook for a few minutes, stirring to coat in the cumin seeds. Add the garlic cloves, shallots and carrots and stir for a couple of minutes. Add the ground cumin, ginger, cinnamon, cayenne pepper, mustard powder and flour. Season with salt and pepper and mix well before adding the stock.

Arrange the potato slices on top of the meat, slightly overlapping them. Brush with the melted butter, sprinkle with the thyme and season again. Cover with a lid and transfer to the oven for 1½ hours.

Remove the hotpot from the oven and take off the lid. Turn the oven up to 220C/200C fan/Gas 7.

Put the casserole back into the oven and cook for another 30-40 minutes, or until the potatoes are golden brown.

(Original recipe from Feasts by Sabrina Ghayour, Mitchell Beazley, 2017.)

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