Lamb Broth for Lancashire Hot Pot. Buy Groceries at Amazon & Save. Add the broth, bay leaves, salt, pepper and Worcestershire sauce and stir well. Heat oil in a large skillet over medium high heat.
Lancashire hotpot is a dish made traditionally from lamb or mutton and onion, topped with sliced potatoes, left to bake in the oven all day in a heavy pot and on a low heat. This easy lamb one pot takes classic comfort food and makes it healthier, without compromising on flavour Add the other tablespoon of oil to the same pan over medium heat. Return all the lamb and onions to the pan along with the carrots. You can cook Lamb Broth for Lancashire Hot Pot using 8 ingredients and 3 steps. Here is how you achieve it.
Ingredients of Lamb Broth for Lancashire Hot Pot
- It’s 1 pound of trimmings and bones of 1 lamb breast.
- It’s 6 cups of water.
- You need 1-1/2 teaspoon of ground black pepper.
- Prepare 2 teaspoon of kosher salt.
- You need 1 teaspoon of granulated garlic powder.
- You need 1 cup of sliced carrots.
- Prepare 1/2 cup of chopped celery.
- You need 1/2 cup of chopped onion.
Pour over the beef stock/broth, Worcestershire sauce, ½ teaspoon salt, ½ teaspoon black pepper and bay leaf. This warming lamb stew, originating from Lancashire, is topped with slices of potato and is as comforting as it sounds. For the comedy folk band, see The Lancashire Hotpots. Lancashire hotpot is a stew originating from Lancashire in the North West of England.
Lamb Broth for Lancashire Hot Pot step by step
- Heat a pot to hot add the bones and trimmings. Add the salt and pepper.
- When browned add the water and boil. Add the vegetables add the garlic..
- Boil for 35-40 minutes. I scraped the bones and add the meat back into the broth. It's done use as you need it. I hope you enjoy!!.
It consists of lamb or mutton and onion, topped with sliced potatoes and baked in a heavy pot on a low heat. We start by frying off some diced lamb in a hot pan. Remove the lamb, then soften the onions in the same pan and add the lamb back in. Stir in flour, then pour in stock. Add a couple of bay leaves, a good sprinkling of salt and pepper and a good splash of Worcestershire sauce.