Recipe - Betty Turpins Secret Hotpot Recipe

2 ounce Dripping
Four x 6 ounce lamb chump chops
Six large onions; chopped
One pint lightly thickened
stock
2 ounce Melted butter
Chopped parsley
Potatoes

1. In a large frying pan, colour lamb quickly on both sides in
dripping and take out of pan. Slice onions thinly and saute to
colour, stirring regularly. Take out and put aside.

2. Cut potatoes into a cylindrical shape and slice. Place a layer of
potatoes on the buttered bottom of the casserole dish and put half the
onions on top.

3. Lay chops on top and season well. Pour the rest of the onions on
top. Lay potatoes on top to cover and pour on stock. Cook in oven at
180C (gas mark six) for 10 minutes.

4. Take out and press down the potatoes to squeeze out air. Brush with
melted butter and cook for another 90 minutes, pushing down quite
regularly. Serve sprinkled with chopped parsley and braised pickled
red cabbage.

Converted by MC_Buster.

Recipe by: Bitesize Britain

Converted by MM_Buster v2.0l.