Bolton Hot Pot
Source of Recipe
the web
List of Ingredients
Best end of lamb - 900g (2 lb)
Onion - 1
Lamb's kidneys - 4
Mushrooms - 110g (4 oz)
Potatoes - 900g (2 lb)
Lard or dripping - 25g (1 oz)
Plain flour - 25g (1 oz)
Stock - 450 ml (¾ pint)
Salt and freshly ground pepper
Sugar - pinch
Recipe
Ask the butcher to cut the lamb into pieces. Trim off most of the fat. Peel the onion and slice fairly thickly. Skin the kidneys if not skinned and slice them into little rounds cutting away the cores. Quarter the mushrooms. peel the potatoes, slice them into thin rounds and put them in a bowl of cold water.
Heat the fat in a frying pan and brown the lamb pieces on all sides. Transfer to a deep casserole dish using a slotted spoon to drain them of their fat.
Fry the onions to a pale gold in the same fat. Stir in the flour and let it brown then add the stock slowly, stirring all the time, to make a quantity of smooth gravy. Season with salt and pepper and a pinch of sugar.
Place a layer of kidneys over the chops then a layer of mushrooms. Season well with pepper and salt between each layer. Pour on the gravy and onions.
Arrange the potatoes on top, overlapping like scales, brush the top with a very little melted butter or dripping to keep the potatoes moist.
Cover the pot and cook in the oven at 170 °C / 325 °F / Gas 3 for 2 hours. Remove the lid for the last 30 minutes to brown the potatoes.
Serves 4.
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