Lamb Hotpot with Red Cabbage

Here is the perfect comfort food to warm up a cold winter evening. This hearty dinner takes a while to cook but it's very easy to prepare. I've used a boned shoulder of lamb, but you could use neck fillet or boned leg if you prefer.

Method

1. Heat the oil in a large casserole dish. Dust the lamb with the flour and fry in batches for 3-4 minutes, stirring, until nicely browned all over. Once browned set aside on a plate.

2. Add the onion to the pan and cook for 5-8 minutes until soft and golden. Add the garlic and thyme and cook through.

3. Return the lamb to the pan. Stir in the cabbage, port, stock and vinegar. Bring to the boil, cover and simmer gently for 1-1 1/2 hours until the lamb is very tender.

4. Preheat the oven to 200°C (fan oven 180°C), gas mark 6. Cook the potatoes in boiling salted water for 15 minutes. Drain and thickly slice.

5. Uncover the casserole and arrange the sliced potatoes over the lamb and cabbage. Brush the potatoes with the melted butter and bake for 30 minutes until they are golden brown.