Lamb Hotpot Charlotte's Lively Kitchen

Heat the oil in a large non-stick frying pan and fry the lamb in 2 batches over a medium-high heat until nicely browned on all sides. Transfer the browned meat to a medium casserole dish- it will need to hold about 2.5 litres. Tip the onions and carrots into the pan with the lamb and sprinkle with the ﬂour. Toss everything together well.. For instructions with pictures, skip to the recipe tab below this section: Place a pan on the stovetop and add 2 tbsp of butter to the pan. Allow the butter to melt then add the chopped lamb into it. Cut the lamb into very small sizes. Fry the lamb or mutton until it is brown; once the fried mutton is golden brown in color, shift it to one side.

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drain well. 7. Take the pan off of the stove and add in a few picked thyme leaves and a good spoonful of mint sauce. 8. Put the contents into an oven proof dish and layer meat potatoes then more meat and potatoes on the top , dot with butter. 9. Put into a preheated oven 180C for an hour or until potatoes are browned.. More leftovers, this time leftover lamb hotpot. I have never been one to waste food and at the moment in dire times, we find ourselves it is good to use the leftovers up.