Spicy Lamb Hotpot
Bring your lamb hotpot to life with this spicy concoction made with Northern Ireland Farm Quality Assured lean minced lamb. With garlic, ginger, cinnamon and harissa in the mix it’s a hot pot with a little extra heat!
Prep Time 35 mins
Cooking Time 1 hour
Oven temperature Pre-heat to 180ºC/350ºF/gas mark 4, a frying pan is also required
Always wash your hands after handling raw meat
- 500g Northern Ireland Farm Quality Assured lean minced lamb
- 6 large potatoes
- ½ large onion, chopped
- A little olive oil for frying
- 2 cloves of garlic, crushed
- ½ teaspoon ginger
- ½ teaspoon cinnamon
- ½ teaspoon harissa paste
- 1 tin of chopped tomatoes
- 1 lamb stock cube dissolved in 100ml hot water
- A small handful of fresh mint leaves, chopped
- A small handful of coriander leaves, chopped
- 50ml cream
- 1 egg
- 30g breadcrumbs
- A pinch of ground cinnamon
- 100g grated cheese
Cook the potatoes in boiling, salted water until just tender. Drain, cool and then cut into slices.
Fry the onion in a little olive oil, add the minced lamb and brown, strain off any excess fat. Add the garlic, ginger, cinnamon and harissa paste, tomatoes and 100ml lamb stock. Cover, bring to the boil, then reduce heat and gently simmer for 10 minutes.
Line the base of the ovenproof dish with half of the lamb mixture then top with half of the potato slices. Repeat with remaining lamb and potato.
Prepare the topping by mixing the cream and egg together and spoon over the potatoes. Mix the breadcrumbs, cinnamon and cheese together and sprinkle over the top. Bake in the oven for 30 minutes until the topping is brown and crispy.