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Ive just found the recipe for Bettys hot pot, could be a very good dish in the snooker clubs ............
Bettys Hotpot
(To Serve 4)
1 lb scrag end or best end neck of lamb, chopped and fried quickly until golden
1.5 lb potatoes, peeled and thinly sliced
1 large onion, thinly sliced
Salt and pepper
1 to 1.5 cups chicken stock
1 oz lard or dripping
(optional, slice or dice a couple of carrots or add some corn or peas if you like)
Preheat the oven to 375F. Put the fried meat into a casserole dish. Arrange potatoes and onion on top of meat. Season. Overlap the top layer of potatoes. Pour in the stock. Melt lard and brush over top of potatoes. Cover dish. Bake in oven for 2 hours. Uncover dish and turn oven up to brown the top. Serve with chutney, red cabbage or beetroot. :snooker:
Ive just found the recipe for Bettys hot pot, could be a very good dish in the snooker clubs ............
Bettys Hotpot
(To Serve 4)
1 lb scrag end or best end neck of lamb, chopped and fried quickly until golden
1.5 lb potatoes, peeled and thinly sliced
1 large onion, thinly sliced
Salt and pepper
1 to 1.5 cups chicken stock
1 oz lard or dripping
(optional, slice or dice a couple of carrots or add some corn or peas if you like)
Preheat the oven to 375F. Put the fried meat into a casserole dish. Arrange potatoes and onion on top of meat. Season. Overlap the top layer of potatoes. Pour in the stock. Melt lard and brush over top of potatoes. Cover dish. Bake in oven for 2 hours. Uncover dish and turn oven up to brown the top. Serve with chutney, red cabbage or beetroot. :snooker:
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