Lamb Hot Pot with Hot Pickled Red Cabbage & Beetroot
500g diced lamb leg – ask your butcher
2 tablespoons plain flour
2 tablespoons oil
300ml beef stock
1 onion, chopped
1 leek, split washed and chopped
1 carrot chopped
4 medium potatoes, scrubbed
Method
Set oven to 180oc.
Season the flour with the salt and toss the lamb in coating it thoroughly.
Heat the oil in a large frying pan until hot and seal the lamb.
Add the vegetables and cook for 5 minutes. Add the stock and bring to a simmer.
Slice 2 of the potatoes and line the bottom of a casserole with them.
Add the lamb and vegetable mixture. Slice the remaining potatoes and arrange on top. Dot over the butter and place a lid or foil on top.
Place in oven for an hour and remove lid or foil. Cook for a further 30 minutes or until top is golden.
Hot Pickled Red Cabbage and Beetroot
½ red cabbage, shredded finely
1 beetroot, peeled and grated coarsely
1 onion, chopped
2 tablespoons oil
75ml balsamic vinegar
25g brown sugar
Method
Cook the onion in the oil for a minute then add the cabbage and beetroot.
Season with salt and freshly cracked black pepper. Cook for 5 minutes then add the sugar and vinegar.
Cook for another 5 minutes. Check seasoning.
