Lancashire hot pot

Lancashire is in the northwest of England. This dish is very like Irish stew and "Scouse", a dish from Liverpool. The ingredients are very simple but long slow cooking gives Lancashire, hot pot is always served with pickled red cabbage. This is very easy to make, and it adds both colour and flavour to the dish. There is a recipe for pickled red cabbage after the hot pot recipe.

Ingredients for 4 people.
About 750 g lamb chops (2 chops per person)
2 lamb's kidneys
750g potatoes
2 large onions
100g mushrooms
25g butter
125 ml stock

Preparation
Set the oven to 170ºC, mark 4. If there is a lot of fat on the lamb chops, cut some of it off. Remove the fat, skin and hard centre of the kidneys. Slice them. Peel the potatoes and the onions. Slice them. Wash and slice the mushrooms. Rub the butter round the inside of an ovenproof dish. Put half the potatoes at the bottom of the dish. Then put the lamb chops, kidneys, onions and mushrooms on top. Add the salt and pepper and the stock. Lastly, put the rest of the potatoes on the top. Put a lid on the dish and cook for 1/2 - 2 hours. Then take the lid off the dish and cook for 30 minutes more. When the potatoes are golden brown, the hot pot is ready. Serve very hot with pickled red cabbage.

ESTOFADO DE LANCASHIRE
Ingredientes para 4 personas.
750 g chuletas de cordero(2 por persona)
2 riñones de cordero
750g patatas

2 cebollas grandes
100g setas
25g mantequilla
125 ml clado

Ponga el horno a 170 º C, posición 4. Si hay mucha grasa sobre las chuletas de cordero, corta un poco de ello. Quita la grasa, la piel y la parte central dura de los riñones. Córtelos. Pele las patatas y las cebollas. Córtelos. Lava y corta las setas. Frota la mantequilla alrededor del interior de una fuente refractaria (resistente al horno). Pon la mitad de las patatas en el fondo del plato. Entonces ponga las chuletas de cordero, riñones, cebollas y setas encima. Añada la sal y la pimienta y la reserva. Finalmente, ponga el resto de las patatas encima. Ponga una tapa sobre la fuente y calientalo sobre 1/2 - 2 horas. Entonces quite la tapa de la fuente y ponlo a calentar durante 30 minutos más. Cuando las patatas se pongan doradas, la comida está lista. Sevir my caliente con col roja en vinagreta.

TRANSLATED BY ELENA TORRICO RUEDA 3º ESO E