Betty Turpin's "Secret" Hotpot Recipe

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   1.

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   In a large frying pan, colour lamb quickly on both sides in dripping and take out of pan.

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   Slice onions thinly and saute/fry to colour, stirring regularly.

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   Take out and put aside.

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   2.

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   Cut potatoes into a cylindrical shape and slice.

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   Place a layer of potatoes on the buttered bottom of the casserole dish and put half the onions on top.

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   3.

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   Lay chops on top and season well.

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    Pour the rest of the onions on top.

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    Lay potatoes on top to cover and pour on stock.

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    Cook in oven at 180C (gas mark six) for 10 min.

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    4.

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    Take out and press down the potatoes to squeeze out air.

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    Brush with melted butter and cook for another 90 min, pushing down quite regularly.

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    Serve sprinkled with minced parsley and braised pickled red cabbage.

* Per serving · 4 servings · Values may vary.

No additional tips available.