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Spicy lamb hotpot

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

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.