Quick Lancashire Hotpot
We’ve added a twist to the familiar Lancashire hotpot and reduced the cooking time by using lamb leg steak cubes-the perfect weekend treat.
- 4-6 boneless lamb leg steaks, cut into 2.5cm cubes or 1 x 500g pack lean lamb cubes
- 1-2 tablespoons garam masala
- 2 teaspoons oil
- 2 tablespoons freshly chopped mint
- 4 lamb’s kidneys skinned, cored and cut into small pieces
- 1 large onions, peeled and cut into wedges
- 2 small carrots, peeled and sliced
- 1 tablespoon plain flour
- 400ml good, hot lamb stock
- Dash of sweet chilli sauce
- 2 fresh or dried bay leaves
- 25g softened butter, ghee or low-fat spread
- 750g red potatoes, rinsed, unpeeled and finely sliced
- Put the lamb in a large bowl, add the garam masala, season and coat well.
- Heat the oil in a large non-stick pan and cook the lamb in batches until brown. Transfer into a large ovenproof casserole dish with a lid. Sprinkle over half the mint.
- Add the kidney to the same non-stick pan, cook for about 2-3 minutes and spoon over the lamb. In the same pan add the onions and carrots and cook for about 10 minutes until the onions are lightly coloured, adding a little more oil to the pan if necessary.
- Stir in the flour and cook for 1-2 minutes. Add the stock, sweet chilli sauce and bay leaves. Season.
- Preheat the oven to 180°C, 160°C Fan, Gas Mark 4.
- Pour the stock and onion mixture into the casserole dish and sprinkle over the remaining mint. Arrange the potato slices on top of the casserole dish in an overlapping pattern. Season and dot with half the butter or low-fat spread.
- Cover with a tight-fitting lid and cook in the oven for 40 minutes. Remove the lid, brush the potatoes with the remaining butter or low fat spread and cook for a further 15 minutes.
- Serve the hotpot with seasonal vegetables.