Lancashire hot pot Recipe | Beef + Lamb New Zealand
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Cooking tools:
- Chef's knife
- Cutting board
- Dutch oven
- Oven
- Stove
- Mixing bowl
- Saucepan
- Spoon
- Wooden spoon
- Peeler
- Colander
- Measuring spoon
- Measuring cup
- Kitchen scale
- Plate
Ingredients
- 600g Quality Mark lamb shoulder i
- 1/2 cup seasoned flour i
- 2 onions
- 1 carrots
- 1 parsnip i
- 1 cup beef stock
- 1 cup water
- 1 bay leaf
- 1 tsp fresh thyme
- 3 Agria potatoes
- 45g butter
- 1 cup white wine vinegar
- 1/4 cup white sugar
- 1/2 tsp ground allspice
- 1 tsp kosher salt
- 1/2 red cabbage i
- a small handful of flat-leaf parsley
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