Spiced lamb hotpot

(60 ratings)
Spiced Lamb Hotpot
Spiced Lamb Hotpot
  • Serves: 4

  • Prep time:

  • Cooking time:

  • Skill level: Easy peasy

Hotpots are rich, bubbly and warm you from the inside out! Adding coriander and cumin gives an extra little kick to this fantastic dish.


  • 15ml (1tbsp) oil
  • 25g (1oz) butter
  • 4 lamb leg steaks, cut into pieces
  • 1 large onion, sliced
  • 5ml (1tsp) ground coriander
  • 5ml (1tsp) ground cumin
  • 450ml (3/4pt) lamb stock
  • 45ml (3tbsp) Worcestershire sauce
  • 1 small swede, peeled and sliced into small chunks
  • 4 carrots, peeled and sliced
  • 3 parsnips, peeled and sliced
  • Few sprigs fresh thyme
  • 6 medium-size potatoes, peeled and thinly sliced
  • Fresh thyme, to garnish


  1. Preheat the oven to 170C/325F/ gas 3. Heat the oil and half the butter in a large frying pan. Season the pieces of lamb with freshly ground black pepper and fry over a high heat for 2-3 mins until browned all over, turning once. Remove and set aside.
  2. Add the onion and spices to the pan and fry for 3-4 mins, then stir in the stock and Worcestershire sauce. Bring to the boil then simmer for 2-3 mins.
  3. Place the swede, carrots and parsnips in a large ovenproof dish with the lamb. Pour over the stock and onions, and add the thyme sprigs. Arrange the potato slices over the top of the meat and vegetables. Season with salt and freshly ground black pepper and press down gently as you go.
  4. Dot the remaining butter over the potatoes and cover with buttered foil. Place in the oven and cook for 11/2hrs. Remove the foil and cook for a further 30-40 mins until the potato slices are tender and golden brown. Serve garnished with fresh thyme.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 532(kcal)

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Your rating

Average rating

  • 3
(60 ratings)

Your comments

Whitey McCracker

This recipe is fantastic... the way I made it. Do NOT use Rutabaga or turnips. Those two nasty ingredients will ruin this dish. No one likes turnips anyway lol. Be sure you don't use lamb that's fresh either. Make this out of leftover lamb. I used lamb that was previously grilled over hot coals. Cook everything the same without those two ingredients; the turnips and rutabagas. I would also recommend making a roux to thicken the juices, and add celery and garlic. Basically use your chef's intuition, and if you don't have that, well... then watch all of Alton Brown's Good Eats and then you'll have it. The hot pot I made was better than the lamb we initially had for dinner! The combination of lamb, coriander, thyme and cumin was over-the-top delectable. The people who didn't rate this a 5-star recipe probably followed the recipe verbatim, which is a horrible idea.

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