Lamb and apricot hotpot: Date Added: 25 Oct 2009 Ingredients:

. 700g boneless lamb leg or shoulder or neck, cut into large chunks
. 2 T olive oil
. 3 onions, sliced
. 2 tsp fresh thyme or 1 tsp dried thyme
. 2 bay leaves
. 1kg potatoes, peeled and sliced thickly
. 175g ready-to-eat dried apricots
. 600 ml chicken stock

Cooking Instructions:

1. Heat oven to 180 C
2. Heat oil and fry onion slowly for 10 minutes. Add the thyme and bay leaves.
3. Arrange a third of the potatoes in the bottom of a deep ovenproof casserole
4. Put half the lamb on top, then half the onions and apricots
5. Cover with half the remaining potatoes, then repeat the layers ending with potatoes.
6. Pour the stock over, cover the dish and bake for 11/2 hours
7. Remove the lid and cook for a further 30 minutes to brown the potatoes.

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