Spiced lamb hotpot
Serves 4-6 | prep 30 mins | total time 2 hrs
- 1 tsp cumin seeds
- 6 cardamom pods, lightly crushed
- 2 tbsp vegetable oil
- 2 large onions, sliced into half moons
- 1 large garlic bulb, cloves peeled and left whole
- 8 whole shallots, peeled
- 2 large carrots, cut into 2.5cm pieces
- 2 x 450g packs diced lamb
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp cayenne pepper
- 1 tsp English mustard powder
- 2½ tbsp plain flour
- a few pinches of sea salt
- 500ml chicken or vegetable stock
- 750g red-skinned potatoes, washed and cut into 5mm slices
- 40g butter, melted
- a sprinkling of thyme leaves
- Preheat the oven to 170°C, fan 150°C, gas 3. Choose a large ovenproof pan of around 27cm diameter, 9cm depth and 4-litre capacity (ideally with a lid) and preheat over a medium-high heat. Dry-toast the cumin seeds and cardamom pods in the pan for a few minutes, stirring occasionally to prevent burning. Pour in the oil and fry the onions until they are translucent, about 10 minutes.
- Add the garlic, shallots and carrots and stir for a couple of minutes before adding the meat and stirring. Add the ground spices, cayenne, mustard, flour and a generous amount of sea salt and black pepper. Stir well to ensure the spices are mixed before pouring in the stock. Stir again, then arrange the potato slices on top of the meat, slightly overlapping them. Brush with melted butter, sprinkle over the thyme and season with sea salt and black pepper. Cover with a lid (or foil) and place in the oven for 1½ hours.
- Take the hotpot out of the oven; remove the lid or foil. Increase the temperature to 220°C, fan 200°C, gas 7 and cook for 30-40 minutes or until the potatoes are golden brown.
Hotpots are so hearty and comforting. They are the perfect one-pot meal, so you don't need to make anything else to feed a whole family.