Back to Recipe Menu

Lamb & potato hot pot with pickled red cabbage


  • Preheat oven to 130°C fan forced (150°C normal). 
  • Heat a layer of oil in a casserole dish (or heavy-bottomed pot that can go into the oven) and seal the lightly floured and seasoned lamb in batches. Remove.
  • Add a little fresh oil to the casserole, if needed, and gently sauté 1 finely sliced large red onion with the carrots, celery and garlic until lightly browned, scraping the bottom of the pot as you do so. 
  • Then add 1 tbsp each chopped thyme and parsley. Stir and cook to soften. 
  • Add ½ litre each beef and chicken stock with the lamb and seasonings, adding more stock to just cover the meat if needed. Bring to the boil, remove from heat and arrange the sliced potatoes on top. Sprinkle with a little salt and dot with a little butter.
  • Then cover tightly with foil and the lid, and cook in the oven for 1½ hours.
  • After 45 mins, roughly mix 1 finely chopped small red onion with the cabbage, brown sugar, honey, 150 gm butter, the bay leaves, red wine vinegar and seasonings.
  • Transfer the mixture to a roasting tray, cover with foil and cook in the oven for about 1½ hours, stirring regularly. (If needed, uncover and reduce the liquid over the stove.) Taste for seasoning. 
  • When the lamb has been cooking for 1½ hours, remove the lid and cook, uncovered, for another 45 mins. 
  • Mound the cabbage in individual flat soup bowls and serve with the lamb alongside and a sprinkling of chopped parsley on top. 
  • inspired by a recipe from Marcus Wareing, British chef 


  • olive oil
  • 1 kg lean lamb, cubed
  • plain flour 
  • sea salt & freshly ground pepper
  • 1 large & 1 small red onion 
  • 2 medium carrots, finely sliced 
  • 1 large celery stalk, finely sliced
  • 2 large garlic cloves, finely sliced
  • 1 bunch fresh thyme 
  • 3-4 tbsp chopped fresh parsley
  • ½+ litre beef stock
  • ½+ litre chicken stock
  • 2-3 medium-large potatoes, peeled & finely sliced
  • 200 gm butter
  • ½ red cabbage, cored & sliced
  • 100 gm brown sugar
  • 50 gm honey
  • 1-2 bay leaves
  • 200 ml red wine vinegar

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm