Lamb Hot-Pot

Name: Lamb Hot-Pot with Sauteed Cabbage
Total time: 60 min
Yield: 2, 3 or 4 people
Ingredients: 350 Grams of Lean lamb mince; 1 Piece of Carrot; 1 Piece of Brown onion; 1 Piece of Garlic cloves; 10 Grams of Fresh thyme; 200 Grams of Potatoes; 1 Tbsp of Olive oil; 1 Tsp of Salt; 30 Grams of Tomato paste; 10 Grams of Plain flour; 200 ML of Water; 1 Piece of French onion stock cube; 1 Piece of Dried bay leaves; 15 ML of Worcestershire sauce; 8 Grams of Marmite; 28 Grams of Onion marmalade; 200 Grams of Savoy cabbage; 1 Tbsp of Olive oil; 20 Grams of Butter; 1 Tsp of Salt

with Sauteed Cabbage

Enjoy this traditional dish from Lancashire, in the North West of England.

394 Reviews

Cals 692 · Prot 40 · Carbs 54 · Fat 31

Family Friendly

Try Hello Chef Now

60 min

Enjoy this traditional dish from Lancashire, in the North West of England.

394 Reviews

Cals 692 · Prot 40 · Carbs 54 · Fat 31

Family Friendly

Try Hello Chef Now

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Ingredients

Number of People:

Hot-pot

Lean lamb mince

350 Grams

Carrot

1 Piece

Brown 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

French onion stock cube 15*

1 Piece

Dried bay leaves

1 Piece

Worcestershire sauce 5*6*11*

15 ML

Marmite 11*15*

8 Grams

Onion marmalade

28 Grams

Cabbage

Savoy cabbage

200 Grams

Olive oil

1 Tbsp

Butter 4*

20 Grams

Salt

0.5 Tsp

Allergens

*10 Wheat, *11 Gluten, *15 Celery, *5 Eggs, *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)	3155 / 692
Fats (g)	30.7
of which saturated (g)	19
Carbohydrates (g)	54
of which sugars (g)	24.2
Fibers (g)	11.4
Proteins (g)	39.7
Salt (g)	1.1

*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 roughly chop the carrots and onion. 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 and fry for 6 min until softened. Add the garlic and tomato paste and fry for 1 min further.

3 Simmer

Add the lamb mince and fry for 4-5 min further, breaking up the mince as you go. Stir the flour through and cook for 30 sec. Add the measured water, stock cube, bay leaves, worcestershire sauce, marmite, onion marmalade and half of the thyme. Cook for 3 min.

4 Bake

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. This is your hot-pot.

5 Fry cabbage

Meanwhile, slice the cabbage finely. Return the pan to a medium-high heat with a drizzle of oil. Add the cabbage and fry for 10-12 min until tender. Add the butter and fry for 2 min further. Season with salt.