Meaty hot pot

By admin
18 April 2013

This meaty dish is guaranteed to bring back fond memories of granny's wonderful kitchen aromas

Serves 4

Preparation time: 15 min

Soaking time: 45 min to 1 hour

Cooking time: 1 hour 45 min

4 lamb kidneys, cleaned

milk for soaking

8 lamb chops, cubed

15 ml (1 T) flour

salt and pepper

15 ml (1 T) oil

500 ml (2 c) beef stock

4 baby onions, halved

3 carrots, peeled and sliced

½ horseradish, peeled and grated

4 sprigs thyme

4 potatoes, thinly sliced

25 g butter

1 Preheat the oven to 180 °C and grease 4 mini casserole dishes.

2 Put the kidneys on a chopping board. Cut in half and remove the central membrane. Soak in a bowl of milk for 45 minutes to 1hour. Drain

3 Coat the kidneys and lamb with flour and season with salt and pepper.

4 Heat the oil in a pan and brown the lamb. Add the kidneys to the frying pan and fry lightly. Remove from the pan and set aside.

5 Add the stock to the pan and stir to scrape the brown bits off the bottom of the pan. Add the onions, carrots, horseradish and thyme. Return the meat to the pan and cook for 5 minutes until the mixture thickens.

6 Divide the meat and vegetable mixture among the prepared casserole dishes. Top each with a thin layer of slightly overlapping sliced potatoes. Melt the butter and brush over the potatoes. Season with salt and pepper.

7 Cover the casserole dishes with aluminium foil and bake in the oven for 1½ hours, removing the foil after an hour to allow the potatoes to become golden brown.

- Hope Malau

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