Home » Lamb Recipes » Spicy lamb hotpot
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Equipment
- peeler
- Chopping board
- knife
- Saucepan with lid
- colander
- garlic crusher
- kettle
- measuring jug
- Spoon
- Large frying pan with a lid
- wooden spoon
- measuring spoons
- Can opener
- Oven proof dish
- Mixing Bowl
- grater
- oven gloves
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Ingredients
- 500 g Northern Ireland Farm Quality Assured lean minced lamb
- 6 Large potatoes
- 1 x 5 ml (1 tsp) Olive oil
- 2 Cloves garlic
- 100 ml Water
- 1 Reduced salt lamb stock cube
- 1 x 2.5 ml (1/2 tsp) Ginger powder
- 1 x 3.5 ml (1/2 tsp) Cinnamon powder
- 1 x 2.5 ml (1/2 tsp) Harissa paste
- 1 Tin of chopped tomatoes
- A small handful of fresh mint
- A small handful of fresh coriander
Topping:
- 50 ml Cream
- 1 Egg
- 100 g Cheese
- 30 g breadcrumbs
- A pinch of powder cinnamon
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Method
- Pre-heat the oven to 180°c/Gas Mark 4.
- Peel the potatoes and cut into thick slices.
- Cook the potatoes in boiling water until just tender. Drain and set aside to cool.
- Peel, remove the top and bottom of the onion and finely chop.
- Peel and crush the garlic.
- Finley chop the mint and coriander.
- Make up the stock.
- Heat the olive oil in a large frying pan and fry the onion for 2 minutes.
- Add the lamb mince and fry for 2 minutes.
- Add the garlic, ginger, cinnamon, harissa paste, chopped tomatoes, lamb stock, chopped mint and coriander. Stir well.
- Cover, bring to the boil and reduce the heat to simmer for 10 minutes
- Line the base of an ovenproof dish with half of the lamb mixture.
- Place half of the sliced potatoes on top, repeat.
- Add the cream and egg to a bowl and mix. Spoon over the potatoes.
- Grate the cheese.
- Combine the breadcrumbs, cheese and cinnamon in a bowl and sprinkle over the top of the hot pot.
- Bake in the oven for 30 minutes until the topping is brown and crispy.