This is a recipe which uses left over meat to provde a very filling and hearty meal. It is a very simple dish to prepare with the main ingredients being meat, potatoes and onions. French quisine would create the classic "Gratin Dauphinoise" by slicing potatoes thinly and cooking them slowly and this is also the key to this Scottish dish of stovies.
4 oz cold, diced lamb (two-thirds of a cup)
1½ lb potatoes, peeled and thinly sliced.
1 (or two if you prefer) large onion, very thinly sliced.
1 level tablespoon good quality dripping (from meat or bacon).
Stock or water
Salt and pepper, nutmeg or all-spice for seasoning
Chopped parsley or chives
Melt the dripping in a large pan (preferably with a tight fitting lid), add a layer of sliced potatoes, then a layer of onion and next a layer of meat. Add enough stock or water to cover (though some prefer their stovies dry, in which case add only 2-3 tablespoons). Then repeat the layers once again and season the dish thoroughly - in addition to salt and plenty pepper, add some nutmeg or all-spice).
Cover and cook over a low to moderate heat (shaking the pan occasionally) for about 30 minutes or until the potatoes are tender and the liquid is absorbed. Serve with a sprinkling of chopped parsley or chives (or chervil).
Garnish with parsley, serve with seasonal vegetables and oatcakes.
Should serve 4
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