Ingredients with Measurements:
- 1 lb lamb shoulder, diced
- 2 tbsp flour
- 2 tbsp vegetable oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 potatoes, peeled and sliced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 cups beef broth
- Salt and pepper to taste
Special equipment needed:
- Slow cooker
Step-by-step instructions:
1. In a bowl, coat the lamb with flour and season with salt and pepper.
2. Heat the vegetable oil in a skillet over medium-high heat. Add the lamb and cook until browned on all sides.
3. Transfer the lamb to the slow cooker.
4. Add the onion, carrots, potatoes, thyme, rosemary, and beef broth to the slow cooker.
5. Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the lamb is tender and the vegetables are cooked through.
6. Serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 6-8 hours on low or 3-4 hours on high
5. Temperature:
- Low or high setting on slow cooker
Serving size:
- 4 servings
Nutritional information:
- Calories: 420
- Fat: 22g
- Carbohydrates: 28g
- Protein: 28g
Substitutions for ingredients:
- Beef can be used instead of lamb
- Chicken broth can be used instead of beef broth
- Fresh herbs can be used instead of dried herbs
Variations:
- Add sliced mushrooms to the slow cooker
- Use sweet potatoes instead of regular potatoes
- Add a splash of red wine to the slow cooker
Tips and tricks:
- Brown the lamb before adding it to the slow cooker for added flavor
- Use a slow cooker liner for easy cleanup
- Serve with crusty bread for dipping
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through
Presentation ideas:
- Serve in individual bowls with a sprig of fresh thyme on top
Garnishes:
- Fresh herbs, such as thyme or parsley
Pairings:
- Crusty bread
- Green salad
Suggested side dishes:
- Roasted vegetables
- Mashed potatoes
Troubleshooting advice:
- If the lamb is tough, cook for an additional hour on low or 30 minutes on high
Food safety advice:
- Make sure the lamb is cooked to an internal temperature of 145°F to ensure it is safe to eat
Food history:
- Lancashire hotpot is a traditional English dish that originated in the county of Lancashire in the 18th century
Flavor profiles:
- Savory, hearty, comforting
Serving suggestions:
- Serve with a pint of beer for a classic English pub meal
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Region: British