This is a regional recipe adapted from the Cumbrian Tatty Pot. Similar to the Lancashire Hot Pot, it combines lamb, black pudding and vegetables which are slow cooked to melting deliciousness in a large pot. I've simply replaced the traditional potatoes with a squash and upped the flavour with lots of fresh thyme. It is simple, economical, unfussy, delicious down to earth food, the kind of food that I approve of.
Lamb and Squash Hot Pot
Feeds a family with accompaniments
500g lamb shoulder, cubed
3 tbsp plain flour
Salt and pepper
1 onion, roughly chopped
2 tbsp vegetable oil
A handful of fresh or dried thyme
2 small black or white puddings or a combination of both like I did, sliced
1 butternut squash, peeled, halved, deseeded and cut into 1cm slices
500ml of hot lamb or vegetable stock
1 - Pre-heat the oven to 160 degrees C, GM3.
2 - Coat the lamb with flour and a little seasoning.
3 - Heat the oil in a large non-stick frying pan. Add the lamb and onions and quickly cook until golden brown for 5 minutes. Sprinkle in the thyme.
4 - Take a casserole dish. Begin to layer, starting with butternut squash, then lamb and onions, then black pudding and finally a grinding of salt and pepper. Do another layer finishing with a layer of butternut squash.
5 - Pour in the hot stock until it is barely covered. Dot a few nobs of butter on the top, cover with a lid or foil and bake on the middle shelf for 2 hours.
6 - Remove the lid or foil and cook in the oven for a further 20-30 minutes or until the top begins to brown.
7 - Rest for 10 minutes then serve with greens.
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