Spicy lamb hotpot

Spicy lamb hotpot preparation time Serves: 4
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Spicy lamb hotpot cook time Cook: 1 hr
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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.