Slow Cooked Lamb Hotpot

As the days get cooler & the darkness descends quickly,

thoughts turn to hearty, slow cooked comfort food.


Quite honestly, this Lamb Hotpot is the shizel of the manizel! It’s fall apart tenderness perfectly balances with the rich flavour & ever so soft tatties – YUM!

Start off by peeling half a dozen or so potatoes & slicing them into 2cm thick discs. Also, peel & very thinly slice up 1 big onion.

Bung 500g of diced lamb into a plastic bag along with 1 tablespoon of flour & season well with salt & white pepper then shake the absolute shizenhowzen out of it to coat all the meat.

Grab your slow cooker pot & it’s time to layer up! Pop a bed of tattie onto the bottom, then scatter some of the onion before placing a wee bit of the meat. Continue with this layering ensuring that you end with a tattie layer on top.

Pour in 1 & 1/2 litres of chicken stock, whack the lid on & turn the dial to high for 8 hours of mouth watering droolfest at the lovely aromas filling your home.

Tanz Tip – if you don’t have a slow cooker then you can still make this fabuliciouz hotpot by popping a casserole dish in a 160c oven for 3 hours.


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