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Spiced lamb hotpot
- Prep time:
- 20 mins
- Cook time:
- 30 mins
- Serves:
- 4
Mike Robinson adds a delicious spicy kick to leftover lamb in his tasty variation of a traditional family favourite
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Ingredients
- 1 tbsp Olive oil
- 1 Carrot, chopped
- 1 Onion, chopped
- 1 stick of Celery, chopped
- 1 clove Garlic, sliced
- 1 tsp ground Cumin
- 1 tbsp fresh Thyme, leaves only
- ½ tsp cayenne pepper
- ½ tsp ground Coriander
- 1 red chilli, finely chopped
- 400g leftover Lamb, shredded
- 1 tsp tomato purée
- 300ml lamb stock
- 125ml Red wine
- 2 Onions, sliced
- 750g Potatoes, peeled and sliced
- 1 Egg, beaten
Method
1. Set the oven to 190°C/gas 5. Heat the oil in a large frying pan over a moderate heat and fry the carrot, onion, celery, garlic, cumin, thyme, cayenne, coriander, chilli and lamb.2. Add the tomato puree and the lamb stock.
3. Add the red wine and stir.
4. Spoon half of the mixture into a deep baking dish.
5. Layer half the sliced onions and half the sliced potatoes on top.
6. Add the rest of the lamb mixture, then the final layer of the onions and finally the potatoes. Press down the top layer to ensure the potatoes are touching the lamb mixture.
7. Brush the top layer of potatoes with a little beaten egg.
8. Bake for 20 minutes, or until the potatoes are cooked.
9. Garnish with a sprinkling of fresh thyme leaves and serve immediately.
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