Granny’s cook­book.

Lamb hot pot

The McLeod River Post - - Front Page - June McInnes The McLeod River Post

Lamb hot pot is one of my fam­ily’s favourites, we tend to eat more hot pots dur­ing the week and use the crock pot/slow cooker as it min­gles all of the flavours so nicely and uses less en­ergy, which is a good thing. This meal is very easy to both pre­pare and to serve. It fills you up and makes all those cold bits you’ve got from be­ing out­side warm.

I serve ours with mint sauce or mint jelly and hunks of bread, no but­ter.

It could just as eas­ily be beef you use, just as tasty.

Lamb hot pot

1lb of cubed pre-cooked lamb (ei­ther left over from a meal like mine or from chops) 3-4lb of peeled white or red pota­toes, cut into fours 1/2 pint of frozen peas

1 pint of water or stock

Beef bouil­lon (about a shot glass worth)

1/2 - 1 tea­spoon of salt ac­cord­ing to per­sonal taste

1 tea­spoon of sugar

2 tea­spoons of dried mint or mint jelly

Vine­gar

Slow cooker

Method

Place your pota­toes, peas and mint into your slow cooker.

Mix the bouil­lon and water to­gether and pour over the in­gre­di­ents in the slow cooker.

Add the mint jelly or dried mint and ta­ble­spoon of vine­gar, plus the salt and sugar, stir a lit­tle to com­bine. Place the lid on and cook for de­sired time, ei­ther 8-10 hours on high or 4-6 hours on low.

I cooked mine slowly as I had plenty of time to­day. That left me free to do some­thing else, safe in the knowl­edge that sup­per was al­ready cook­ing, and I didn’t have to do any­thing else, ex­cept, serve it when it was ready. You might want to thicken it with a lit­tle corn­starch and water when it’s thor­oughly cooked through.

It turned out well and was pip­ing hot when we were all ready for our sup­per.

Tonight, I feel chilly, so this is a per­fect meal to have cho­sen, I en­joyed mine whilst look­ing out the win­dow look­ing at the snow, it made me re­al­ize just how lucky I am.

The boys en­joyed theirs with bread and mint sauce.

If you do not like the sweet taste of lamb that’s okay, try beef, it’s just as tasty and wel­com­ing on a cold night. With hunks of bread and use mus­tard in­stead of mint sauce.

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