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Caribbean lamb hotpot


Serves: 6
timePrep time: 40 mins
timeTotal time:
Caribbean lamb hotpot
Photograph by Martin Poole

Serves: 6
timePrep time: 40 mins
timeTotal time:

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Nutritional information (per serving)
Calories
579Kcal
Fat
29gr
Saturates
20gr
Carbs
40gr
Sugars
13gr
Fibre
6gr
Protein
36gr
Salt
0.3gr

Tamsin Burnett-Hall

Tamsin Burnett-Hall

Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall

Tamsin Burnett-Hall

Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes

Ingredients

  • 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

Step by step

Get ahead
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.
  1. 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.
  2. 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.
  3. Tip everything into a shallow round ovenproof casserole dish or baking dish, about 26cm base diameter and at least 2.5 litres in capacity.
  4. 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.
  5. 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.

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