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Lancashire hotpot with braised red cabbage

Lancashire hotpot with braised red cabbage — une recette communautaire sur Potlikkr.

Ingrédients

• 2.0 clove Garlic
• 1.0 tbsp Tomato Pur E
• 2.0 tbsp Olive Oil
• 1.0 clove Garlic Thinly Sliced

Méthode (aperçu)

1. 1

   First make the stock. Remove the meat from the middle neck of lamb and set aside. Chop the bones and put them in a roasting tray. Roast until lightly browned.

2. 2

   Meanwhile, cook the carrot, onion and garlic in a little olive oil in a large heavy-bottomed stockpot until lightly browned. Add the herbs and salt, then stir in the tomato purée and cook for a couple of minutes. Add the roasted bones and cover with the water. Bring to the boil, then turn down to a simmer and cook for one hour, skimming off any fat or scum regularly. Pass the liquid through a fine sieve into a clean pan. Return to the heat and reduce until you have 1 litre/1¾ pints of stock.