Granny’s cookbook.
Lamb hot pot
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.