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LAMB AND KIDNEY HOT- POT

A recipe by .

 
LAMB AND KIDNEY HOT- POT
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
 
One serving costs about $2.97 One serving costs about $2.97

$2.97 per serving

1 people like this recipe

1 likes

This recipe is ready in 90 minutes

Ready in 1 hour and 30 minutes

4 gluten-free,gluten free lunch,main course,main dish,dinner
spoonacular Score:65%

Spoonacular Score: 65%

 

LAMB AND KIDNEY HOT- POT requires roughly 1 hour and 30 minutes from start to finish. This recipe serves 4. One serving contains 705 calories, 35g of protein, and 46g of fat. For $2.97 per serving, this recipe covers 27% of your daily requirements of vitamins and minerals. If you have water plus, ground pepper, onions, and a few other ingredients on hand, you can make it. It is brought to you by spoonacular user marioziv. It is a good option if you're following a gluten free diet. It works well as a main course. Lamb Chop Lancashire Hot Pot, Zesty lamb chops with crushed kidney beans, and Devilled cheek & kidney pot pie are very similar to this recipe.

Ingredients

Servings:
0.88 oz
0.88 oz butter
butter
some
some black ground pepper
black ground pepper
1.54 lb
1.54 lb middle neck of lamb
middle neck of lamb
7.94 oz
7.94 oz onions
onions
1.54 lb
1.54 lb potatoes
potatoes
some
some salt
salt
1.16 cups
1.16 cups water plus
water plus
0.88 oz butter
0.88 oz
butter
some black ground pepper
some
black ground pepper
1.54 lb middle neck of lamb
1.54 lb
middle neck of lamb
7.94 oz onions
7.94 oz
onions
1.54 lb potatoes
1.54 lb
potatoes
some salt
some
salt
1.16 cups water plus
1.16 cups
water plus

Equipment

oven
oven
pot
pot
oven
oven
pot
pot


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.

Price Breakdown

Cost per Serving: $2.97
Ingredient
25 grams butter
some black ground pepper
700 grams middle neck of lamb
225 grams onions
700 grams potatoes
275 milliliters water plus
Price
$0.21
$0.01
$9.32
$0.49
$0.93
$0.90
$11.87

Nutritional Information

Quickview
704 Calories
34g Protein
46g Total Fat
36g Carbs
21% Health Score
Limit These
Calories
704k
35%

Fat
46g
71%

  Saturated Fat
21g
132%

Carbohydrates
36g
12%

  Sugar
4g
5%

Cholesterol
141mg
47%

Sodium
488mg
21%

Get Enough Of These
Protein
34g
69%

Vitamin B12
4µg
68%

Vitamin B3
12mg
65%

Selenium
34µg
49%

Vitamin C
38mg
47%

Zinc
6mg
45%

Vitamin B6
0.85mg
43%

Phosphorus
414mg
41%

Potassium
1339mg
38%

Vitamin B2
0.5mg
30%

Vitamin B1
0.38mg
25%

Iron
4mg
24%

Magnesium
87mg
22%

Copper
0.42mg
21%

Manganese
0.39mg
19%

Fiber
4g
19%

Folate
71µg
18%

Vitamin B5
1mg
17%

Vitamin K
10µg
10%

Calcium
69mg
7%

Vitamin E
0.53mg
4%

Vitamin A
161IU
3%

Vitamin D
0.18µg
1%

covered percent of daily need

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