Caribbean lamb hotpot
Serves 6 | prep 40 mins | total time
- 2 tbsp coconut oil
- 2 large onions, sliced thickly
- 1 red pepper, roughly chopped
- 1 green pepper, roughly chopped
- 3 garlic cloves, crushed
- ½ tsp dried thyme
- ½ tsp ground allspice
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp cayenne pepper or hot chilli powder
- ½ tsp ground turmeric
- 2 tbsp tomato purée
- 2 tbsp plain flour
- 1 x 400ml tin coconut milk
- juice of 1 lime
- 1 tbsp light muscovado sugar
- ½ x 31g pack coriander, leaves and stalks separated
- 100g young leaf spinach
- 900g diced lamb (you can use ready-diced, or we cut up a boneless lamb leg joint into 2cm pieces)
For the topping
- 500g red-skinned potatoes, eg Desirée, scrubbed and cut into 3mm slices
- 250g sweet potatoes, peeled and cut into 3mm slices
- 1 tbsp coconut oil, melted, to brush
Prepare to the end of step 3, cool, cover and chill for up to 3 days. Top with the sliced potatoes just before cooking, then cook for 2 ¼ hours initially (to cook straight from chilled), then 30 minutes at the higher temperature, as in the main method.
- Preheat the oven to 170°C, fan 150°C, gas 3. Heat the coconut oil in a large frying pan or casserole, then add the onions and cook for 4 minutes until starting to soften. Add the peppers and cook for 2 minutes before adding the garlic, thyme, spices and tomato purée. Cook, stirring, for 2 minutes.
- Mix in the flour and cook for 1 minute, then tip in the coconut milk and 100ml water. Stir until smooth, season and bring to a simmer. Add the lime juice and sugar, then stir in the chopped coriander stalks, spinach and lamb.
- Tip everything into a shallow round ovenproof casserole dish or baking dish, about 26cm base diameter and at least 2.5 litres in capacity.
- Arrange a ring of overlapping slices of the red-skinned potatoes around the outside of the dish, then a ring of sweet potatoes, and repeat until the all the potatoes have been used. Brush with the melted coconut oil and season well. Cover with foil.
- Put the dish on a baking tray to catch any drips and cook in the oven for 1 ¼ hours. Remove the foil, increase the temperature to 220°C, fan 200°C, gas 7 and cook for a further 30 minutes or until the potatoes are getting crispy and browned on top. Leave to settle for about 10 minutes before serving scattered with coriander leaves.