It’s hard to beat lamb hotpot cooked in your slow cooker. Not only is it delicious but it allows you to go about your business knowing that come dinner time there will be a winter warming meal for you and your family and friends to enjoy.
The basics as below give you the option of a traditional lamb hotpot with a chance to develop warming recipes of your own by adding or substituting flavours and ingredients that you enjoy.
This option is prepared in 20 minutes and should be cooked for at least 3-4hours but it can be more to fit in with your schedule. Serves 4
Heat your slow cooker up to a high temperature coat your 750g cubed lamb in 50g plain flour and place in the cooker along with 2 sliced onions, 1 or 2 sliced carrots, 100 grams cubed swede and 1 stick celery chopped. Add:
1/2 teaspoon prepared English mustard
1 large pinch ground nutmeg
3 bay leaves
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
salt and pepper, to taste
approx. 400 mls beef stock
Cover with 450g potato slices then dot with butter and season.
Cover the slow cooker and cook on High for 3 to 4 hours. The lamb and potatoes should be tender. Serve hot.
The potatoes won’t be as crispy or brown as using the traditional method but can be popped under the grill for a few minutes if required. But one thing is for sure it is a tender, delicious, nutritional dish which your family and friends will love!
NG: when the vegetables are added some people have been known to add approx. 30 mls of alcohol i.e. red wine or dry sherry!