LAMB AND KIDNEY HOT- POT

Need a gluten free main course? LAMB AND KIDNEY HOT- POT could be a spectacular recipe to try. This recipe serves 4 and costs $2.97 per serving. One portion of this dish contains roughly 35g of protein, 46g of fat, and a total of 705 calories. It is brought to you by spoonacular user marioziv. Head to the store and pick up water plus, potatoes, middle neck of lamb, and a few other things to make it today. From preparation to the plate, this recipe takes about 1 hour and 30 minutes. Steak and Kidney Pie With Port and Pickled Walnuts, Spicy Salad with Kidney Beans, Cheddar, and Nuts, and Curried Red Kidney Beans with Paneer (Paneer Rajma) are very similar to this recipe.

Instructions

1. Heat the oven to 160 c. gas mark 3.

2. Trim the pieces of meat of any surplus fat and rinse off any loose splinters of bone (sometimes the bones splinter when the butcher chops them).

3. Peel away the fat surrounding the kidney. Nick the skin on the rounded side of each kidney and draw it back on each side until it is attached by the core only. Draw out as much core as possible and then cut off skin and core close ti kidney. Cut each kidney in half horizontally.

4. Peel the onion and cut into thin slices.

5. Peel the potatoes and cut into 6 mm. thick slices.

6. Fill a hot-pot or deep casserole with alternate layers of potato, meat and kidney, and onions, starting with a layer of potatoes. Season lightly between each layer.

7. Pour on the cold stock. Top with a layer of potato, arranging the slices so that they overlap each other like roof tiles to completely cover the meat. Do the potatoes with tiny pieces of butter, and put the lid on tightly.

8. Cook in the centre of the oven for one and an half hour, reducing heat if necessary.

9. Uncover the hot-pot and cook for a further half an hour to allow the potatoes to brown. Serve from the pot.