Lamb Hotpot

Ingredients

Lamb (shoulder or leg)

1.5 kg, cut into chunks

Salt

to taste

Pepper

to taste

Fresh thyme

1 tablespoon, chopped

Worcestershire sauce

2 tablespoons

Beef stock

500 ml

All-purpose flour

2 tablespoons

Unsalted butter

2 tablespoons

Carrots

2, sliced

Onion

1 large, chopped

Potatoes

4 large, peeled and thinly sliced

Instructions

1. Preheat the oven to 160°C (320°F).
2. In a large frying pan, melt the butter over medium heat. Add the lamb chunks and brown them on all sides to develop flavor. Remove the lamb from the pan and set aside.
3. In the same pan, add the chopped onions and sliced carrots. Cook until they are softened and the onions are translucent, about 5-7 minutes.
4. Sprinkle the flour over the vegetables and stir well, cooking for another minute to eliminate the raw flour taste.
5. Gradually pour in the beef stock and add the Worcestershire sauce, thyme, salt, and pepper. Bring the mixture to a gentle simmer, allowing it to thicken slightly.
6. In a large casserole dish, layer the browned lamb, sautéed onions, and carrots. Top with a generous layer of the thinly sliced potatoes, ensuring they cover the filling completely.
7. Pour the stock mixture over the layered ingredients, cover the dish with a lid or foil, and bake for 2 hours.
8. After 2 hours, remove the lid or foil and continue baking for another 30 minutes, or until the potatoes are golden and crispy on top.
9. Allow the hotpot to rest for a few minutes before serving. Enjoy with crusty bread or a green salad for a complete meal.