Lamb Hotpot | Guest Recipes | Nigella's Recipes | Nigella Lawson

Ingredients

• 4 tablespoons rapeseed oil
• 900 grams mutton or lamb neck fillet - cut into 9 pieces (about 3 large neck fillets, each cut into 3 pieces)
• 300 grams lambs' kidneys - sinew removed, cut in half lengthways
• 300 millilitres red wine
• 4 onions - thinly sliced
• 2 bay leaves
• 3 sprigs of fresh rosemary
• 1 bunch fresh thyme sprigs
• 1 teaspoon plain flour
• 500 grams good-quality fresh beef stock - the more gelatinous the better
• 1 teaspoon redcurrant jelly
• 550 grams waxy potatoes - peeled and very thinly sliced, ideally with a mandolin
• sea salt
• freshly ground black pepper