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Lamb & Cabbage Hotpot Recipe
An easy to make winter dish, excellent served with mashed potatoes.
If you enjoy cooking take a minute to look at http://www.gourmetbritain.com/cookery-wine-schools/32475/simon-scrutton-cookery-classes/ - top-class dishes from beginners upwards
If you enjoy cooking take a minute to look at http://www.gourmetbritain.com/cookery-wine-schools/32475/simon-scrutton-cookery-classes/ - top-class dishes from beginners upwards
Ingredients
For 4 helpings:
1oz/30gr Butter
4 large Lamb chops – Chump or ‘double’ Barnsley are best
1 medium-sized Green Cabbage, cut in half, the removed, then coarsely shredded
1 sprig of fresh Rosemary or ½ teaspoon of dried Rosemary
A 14oz/400gr tin of Chopped Tomatoes
4 fl oz/100ml Red Wine
Salt and freshly-ground Black Pepper – to taste
Equipment needed: A heat-proof casserole, with a close-fitting lid, large enough to hold all the ingredients.
1oz/30gr Butter
4 large Lamb chops – Chump or ‘double’ Barnsley are best
1 medium-sized Green Cabbage, cut in half, the removed, then coarsely shredded
1 sprig of fresh Rosemary or ½ teaspoon of dried Rosemary
A 14oz/400gr tin of Chopped Tomatoes
4 fl oz/100ml Red Wine
Salt and freshly-ground Black Pepper – to taste
Equipment needed: A heat-proof casserole, with a close-fitting lid, large enough to hold all the ingredients.
Method
1.Put the butter, in the heat-proof casserole, over a moderate heat.
2.Brown the chops for about 2 minutes on each side - or until they seal and colour.
3.Add all the other ingredients - apart from the salt and pepper, and mix everything well together.
4.Reduce the heat to low, cover, and cook for 50 minutes, or until the meat is tender.
Serve.
2.Brown the chops for about 2 minutes on each side - or until they seal and colour.
3.Add all the other ingredients - apart from the salt and pepper, and mix everything well together.
4.Reduce the heat to low, cover, and cook for 50 minutes, or until the meat is tender.
Serve.