Pink pepper lamb hotpot with sautéed red cabbage and mint

Name: Pink pepper lamb hotpot with sautéed red cabbage and mint
Yield: Serves 6
Ingredients: ½ large butternut squash (about 600g), peeled and cut into 5mm (¼ in) slices; 150 g turnips, cut into 5mm (¼ in) slices; sea salt, to taste; 300 g (3 cups) thinly shredded red cabbage; 500 g diced lamb, mutton neck fillet or shoulder; 15–20 g (¼–⅓ cup) mint leaves, chopped; ½–1 tbsp lemon juice; 1 tsp black mustard seeds; 500 ml (2 cups) bouillon stock; 1 tbsp ghee; 2 bay leaves; sea salt and freshly ground black pepper; 1 large leek, sliced into 5mm (¼ in) rounds; 1½ tbsp butter, melted, plus extra to grease; 4 sprigs of thyme, leaves picked; 1½–2 tbsp crushed pink peppercorns

Preparation info

Serves
6

Difficulty
Medium

Appears in

East by West

By Jasmine Hemsley

Published 2017

About

Inspired by the English classic of Lancashire hotpot, this dish celebrates one-pot low and slow cooking. The recipe renders a medley of ingredients, including tougher cuts of meat, into a melt-in-the-mouth, easy-to-digest dish.

I’ve added pink peppercorns, which are one of my new favourite flavours in the spice pantry. From a medicinal perspective the pink berries are a great diuretic, which helps with bloating, and have antiseptic and disinfectant properties so act as a simple reme

Ingredients

Main course
Gluten-free

Ingredients

Method