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30 December 2012,02:10 by
D.Sumithra

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STEAMED LANCASHIRE HOTPOT

Another mouth- watering dish meat dish is the steamed Lancashire hotpot. The main ingredient is the lamb meat flavoured with spices, vegetables, mushrooms, parsley and with added chicken or beef. You can log on for more details about this meat recipe.
Serves :
8

Preparation Time :
40 minutes

Cooking Time :
2 hours 30 minutes

Preparation Method :

  • Season the cutlets with salt and pepper. Place a layer of potatoes in the base of a large suitable- bowl and season.
  • Arrange the cutlets and kidney on top. Add the carrot, onion and mushrooms. Season to taste, then sprinkle with the chopped thyme and parsley.
  • Finish with a neat layer of potatoes. Pour in the stock. Cover the bowl with foil and tie down with string.
  • Place in a steamer or covered saucepan half filled with boiling water and steam for 2 hours.
  • Check the liquid level frequently and add more boiling water if necessary.
  • Remove the foil and sprinkle the hot pot with chopped parsley.
  • Serve at once.

INGREDIENTS

  • 4 joints best end neck of lamb, cut into cutlets and trimmed of fat
  • Salt
  • Freshly ground black pepper
  • 2 kg potatoes, peeled and thickly sliced
  • 6 lambs' kidneys, skinned, cored and quartered
  • 8 small carrots, peeled and quartered
  • 4 onions, peeled and sliced
  • 500 grams cap mushrooms, wiped
  • 1 teaspoon chopped thyme
  • 4 tablespoons chopped parsley
  • 500 ml beef or chicken stock
  • Chopped parsley, to garnish

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