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
Preheat the oven to 170°C/325°F/ 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.
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.
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.
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.