Mutton hotpot with heritage carrots

Mutton hotpot with heritage carrots

By
From
Home Comforts
Serves
4
Photographer
Yuki Sigura

HRH the Prince of Wales is one of the biggest supporters of mutton in the UK. I’ve even done a dinner at his place using it. Mutton is one of those meats that people need to try and, when you do, you will realise how good it tastes. Like most things in this chapter it needs long cooking and is even better reheated on the second day.

Ingredients

Quantity Ingredient
2 mutton kidneys, fat on
1kg boneless leg of mutton, cut into 2.5cm pieces
2 tablespoons plain flour
2 large onions, thickly sliced
2 bay leaves
2 teaspoons worcestershire sauce
600ml beef stock
900g potatoes, peeled and cut into 5mm-thick slices
sea salt
freshly ground black pepper
100g unsalted butter, plus more to glaze (optional)
300g carrots, cleaned and trimmed, ideally heritage carrots

Method

  1. Preheat the oven to 180°C.
  2. Trim the kidneys of fat, then chop them into largish pieces. Place the kidney fat into a large ovenproof casserole pan and heat over a medium heat until it has rendered down. Meanwhile, toss the kidneys and mutton in the flour and shake off any excess. Add half the mutton leg and kidneys to the casserole and cook until browned on each side, then remove and set aside.
  3. Add the remaining meat and cook again until browned on each side, then set aside. Now layer in half the onions and a bay leaf. Make another layer with all the mutton, then the last of the onions and the remaining bay leaf. Add the Worcestershire sauce and stock and bring to a simmer.
  4. Arrange the potato slices on top in an overlapping pattern. Season the potatoes and add a few dots of butter over the surface. Cover with a tight-fitting lid and cook for two hours.
  5. At the end of cooking, you can remove the lid, brush the potatoes with a little more butter, then place under the grill to glaze up if you like. Otherwise, just remove the lid and increase the oven temperature during the last 30 minutes of cooking time.
  6. When it is cooked, bring a pan of salted water to the boil, add the carrots and simmer until just tender, three to five minutes. Drain and toss with the remaining butter, salt and pepper.
  7. Serve a helping of hotpot with some carrots alongside.
Tags:
James Martin
Saturday Kitchen
comfort food
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