Lamb And Potato Hotpot With Red Cabbage Salad Recipe

Ingredients

• 60 ml extra virgin olive oil

• 1 kg lamb shoulder slice

• 2 carrots, chopped

• 2 onions, chopped

• 3 garlic cloves, sliced

• 2 rosemary sprigs, leaves chopped

• 1 L chicken stock

• 60 ml sherry or red wine vinegar

• 2 tablespoons plain flour

• 2 potatoes, peeled and thinly sliced

• 25g unsalted butter, melted

• ¼ red cabbage, thinly sliced

• ½ bunch mint leaves picked

Instructions

1. Preheat oven to 180°C.
2. Heat 1 tablespoon of olive oil in a large saucepan over medium heat. Add half the lamb, season, and cook for 4-5 minutes until browned. Remove and repeat with the remaining lamb.
3. In the same pan, add the chopped carrots and onions. Cook for 3-4 minutes, then add garlic and rosemary. Cook for another minute until fragrant.
4. Add the chicken stock and 1 tablespoon of vinegar to the pan. Return the lamb to the mixture, bring to a simmer, and cook on low heat for 30 minutes.
5. Stir in the flour and cook for 2-3 minutes until thickened. Remove from heat.
6. Divide the lamb mixture between four ovenproof dishes. Top with the sliced potatoes, brush with melted butter, and season. Bake for 30-40 minutes until the potatoes are golden.
7. In a bowl, combine the sliced red cabbage, mint, remaining olive oil, and vinegar.