The Flexible Chef
Andaluz Hotpot
November 21, 2017

It is not very often that I've seen lamb neck at the butchers here in rural Andalucía but there it was on display so I grabbed the lot. During the afternoon I was painting chairs on my roof terrace basking in 22°C sunshine but once the sun disappears behind the tree line it soon gets chilly and hotpot beckons.

Pre heat oven to 140°C.

Place the meat in a plastic bag with flour, a pinch turmeric and white pepper and give it a good shake.

Meanwhile, heat a casserole pan with some butter and brown the lamb. Set aside and keep warm.

In the same pan add chopped onions and sliced carrots, adding a little olive oil. Cook until soft.

Shake over with Worcestershire sauce, add hot stock and bring to the boil.

Stir in the meat and throw in a bay leaf and some chopped parsley stalks. Turn off the heat.

Arrange thinly sliced potato over the top of the meat then drizzle with a little melted butter.

Cover, then place in the oven for 1½ hours.

Remove the lid and brush the potatoes with more butter. Turn up the oven heat and cook until the potatoes have started to brown and the edges crisp up.

Usually I would have added lamb kidneys but I had to be satisfied with just the lamb neck. You cannot have everything in rural Andalucía.

 

Andaluz Hotpot

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