Lamb Hot-Pot
with Sauteed Cabbage
Enjoy this traditional dish from Lancashire, in the North West of England.
Cals 648 · Prot 40 · Carbs 53 · Fat 27
Family Friendly
60 min
Enjoy this traditional dish from Lancashire, in the North West of England.
Cals 648 · Prot 40 · Carbs 53 · Fat 27
Family Friendly
Ingredients
Hot-pot
Lean Lamb Mince
350 Grams
Carrot
1 Piece
Red onion
1 Piece
Garlic cloves
1 Piece
Fresh thyme
10 Grams
Potatoes
200 Grams
Olive oil
1 Tbsp
Salt
0.5 Tsp
Tomato paste
30 Grams
Plain flour
10*11*
10 Grams
Water
200 ML
Vegetable stock cube
15*
1 Piece
Dried bay leaves
1 Piece
Worcestershire sauce
6*11*
15 ML
Onion marmalade
28 Grams
Cabbage
White cabbage
300 Grams
Olive oil
1 Tbsp
Butter
4*
10 Grams
Salt
0.5 Tsp
Allergens
*10 Wheat, *11 Gluten, *15 Celery, *6 Fish, *4 Milk
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 2971 / 648 |
| Fats (g) | 26.7 |
| of which saturated (g) | 16.6 |
| Carbohydrates (g) | 53 |
| of which sugars (g) | 23.3 |
| Fibers (g) | 11.2 |
| Proteins (g) | 40.4 |
| Salt (g) | 0.7 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep
- Preheat the oven to 200°C/180°C fan.
- Peel and finely chop the onion.
- Peel and grate the carrot.
- Peel and mince the garlic.
- Strip and finely chop the thyme leaves.
- Slice the potatoes (skins on!) as finely as possible.
2 Fry
- Heat a non-stick pan over a medium-low heat with a drizzle of oil.
- Add the onion and carrot with a pinch of salt.
- Fry for 6 min until softened.
- Add the garlic and tomato paste.
- Fry for 1 min further.
3 Simmer
- Add the lamb mince.
- Fry for 4-5 min further, breaking up the mince while frying.
- Stir the flour through.
- Cook for 30 sec.
- Add the measured water, stock cube, bay leaves, worcestershire sauce, onion marmalade and half of the thyme.
- Cook for 3 min.
4 Bake hot pot
- Transfer the lamb mixture into an oven proof dish.
- Reserve the pan.
- Top with the sliced potatoes.
- Drizzle the potatoes generously with oil and sprinkle with salt and the remaining thyme.
- Bake for 30-35 min until the potatoes are slightly browned and crispy.
- Keep hot-pot aside.
5 Fry cabbage
- Meanwhile, slice the cabbage finely.
- Return the pan to a medium-high heat with a drizzle of oil.
- Add the cabbage.
- Fry for 5-7 min until tender.
- Add the butter.
- Fry for 2 min further.
- Season with salt.
6 Serve
- Allow the hot-pot to rest for 5 min.
- Serve the Lamb Hot-Pot with Sauteed Cabbage.
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