Traditional-ish Lamb Hot Pot

We’ve been back from a boozy skiing holiday for almost a week and are still very much suffering from the overindulgence of the Alps. One of us has a dislocated shoulder coupled with a serious (some might say life-threatening) bout of man-flu and the other has serious cold but is still at work, cooking at home along eating and drinking out all for your reading pleasure. I know, I know you’re wondering; who is this Veryboredcook person who had a blog once but hasn’t bothered doing anything for weeks – I can only apologise for my absence – I had a holiday, then I had a week of being too tired and run down to do anything except feel sorry for myself!

So here goes; a recipe that will evoke memories of, well, umm, I’m not sure actually but it’s warming and even if I do say so myself this tastes unbelievably good!

Serves 2

220g diced lamb – try to use as lean lamb as you can as mine was a little fatty
1 medium onion, finely chopped
2 carrots, peeled and diced
1 garlic clove finally chopped
1 pinch dried thyme
1 glass of red wine
1 tbsp plain flour
1 tsp tomato puree
1 tsp red current jelly
1/2 tsp mint sauce
A pinch of bouillon
1 vegetable stock cube
¾ pint boiling water
2 medium potatoes peeled and thinly sliced

  • Pre heat the oven to 200 degrees C
  • Heat a little oil in a deep pan. Chuck the lamb in and seal it off, it will spit so make sure you wear an apron, or an old top if, unlike me, you are way too cool to own an apron (mine was a freebie)
  • Once the lamb is sealed pop it on a plate and set aside for a little bit
  • Add the onion carrots and garlic to the pan and lightly fry

  • Once the onions have softened stir through all of the dry ingredients; the flour, stock cube, bouillon and thyme as well as the tomato puree
  • After all the dry ingredients are stirred through and they have had 30 or so seconds to begin to infuse add the red wine, red current jelly, mint sauce and boiling water
  • Add the lamb back to the mixture and let it boil vigorously for 5 minutes stirring all the time to prevent it sticking to the base of your pan
  • Season with a little black pepper – no salt the stock cube and the bouillon have enough salt in them for you not to need any salt
  • Separate the lamb mixture between two small oven proof dishes, or into a normal oven proof dish – I just used the separate ones to make it look pretty!
  • Peel, thinly slice and arrange the potatoes on top of the lamb mix

  • Place in the oven for 30 minutes (mine went in for 40 minutes – hence the burnt bits round the edges)
  • After around 15 minutes, use a pastry brush to lightly glaze the potatoes with a little melted butter – seriously it only needs a very very little
  • Serve with peas

I know I shouldn’t say it but this was so good. I was really surprised that the slightly watery looking lamb stew thing that went into the oven came out an incredibly rich silky based to the perfectly cooked potatoes. I’m showing off but goodness me it was good!

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