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Family favourite Lancashire hotpot recipe from Vicky11
Ingredients750g (1½lb) lean lamb cubes
50g (2oz) plain flour (with salt and pepper)
2 onions (sliced)
500g (1lb) potatoes (peeled and sliced)
2 celery stalks (sliced)
1 carrot (cubed)
100g (4oz) swede (cubed)
30ml dry sherry
½ tsp mustard
1 pinch of ground nutmeg
3 bay leaves
½ tsp rosemary (chopped)
1 tsp thyme (chopped)
350ml beef stock
15g (½oz) butter
1 clove garlic (chopped)
Method1.Coat the lamb with flour.
2. Layer the lamb and the vegetables (except the potato slices) in a slow cooker. Season with salt and pepper.
3. Add in the bay leaves, thyme, rosemary, mustard and nutmeg.
4. Cover with potato slices then pour in the stock and sherry. Spread with garlic butter and ground pepper.
5. Cover and cook on High for 3 to 4 hours.
6 .Serve with pickled red cabbage. Delicious.
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