Lancashire
Hot Pot
with
Five Spice Red Cabbage
| Ingredients
- Hot Pot
- 1kg - shoulder of lamb, trimmed diced 3-4cm
- 500g - sliced onion
- 1kg - peeled potates thinly sliced
- 25g - flour
- 50g - butter
- 250ml chicken stock
- seasoning
- 8 - baby carrots blanched
- 8 - button onion glazed
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Method
(serves 8)
- Season
the lamb dust with the flour pan fry
- Sweat
the onions without any colour
- Place
the onions on top of the lamb add the stock
- Place
in the oven at 180°c - 200°c approx 2 ½
to
3 hours
- Add
the seaoned potatoes in layers to a tray
- Fill
¾ with chicken stock, tin foil bake when ¾ cooked
remove the foil brush with butter and allow to go golden brown
allow to stand cut into rounds
- Take
the tender lamb place in a ring top with the potato
- Arrange
the red cabbage garnish with carrot and glaze onion
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