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Spicy Lamb Hotpot

Ingredients

  • 500 g Northern Ireland Farm Quality Assured lean minced lamb
  • 6 Large potatoes
  • 1/2 Large onion chopped
  • A little olive oil for frying
  • 2 Cloves of garlic crushed
  • 1/2 tsp Ginger
  • 1/2 tsp Cinnamon
  • 1/2 tsp 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

For the topping

  • 50 ml Cream
  • 1 Egg
  • 30 g Breadcrumbs
  • A pinch of ground cinnamon
  • 100 g Grated cheese

Method

  • 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.