Spiced lamb hotpot

(59 ratings)

What's my recipe book?


We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

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
(59 ratings)

Your comments

comments powered by Disqus

FREE Newsletter