SPICED HOTPOT

A slightly modern take on a wonderful comforting classic – the cinnamon really lifts the heavy flavours at work here.

SERVES: 4-6 PREPARATION TIME: 25 minutes

COOKING TIME: 2 hours 45 minutes 1 tbsp cumin seeds

6 cardamom pods, lightly cracked Vegetable oil

2 large onions, thinly sliced into half moons

900g leg of lamb, diced

1 large garlic bulb, cloves peeled and left whole

8 shallots, peeled and left whole 2 large carrots, peeled and cut into 1cm chunks

1 tsp ground cumin

1 tsp ground ginger

1 tsp ground cinnamon

1/2 tsp cayenne pepper

1 tsp English mustard powder 2 tbsp plain flour

500ml chicken, lamb or vegetable stock

700g–750g red potatoes, unpeeled and thinly sliced

50g unsalted butter, melted

A few thyme leaves, for sprinkling

1 Preheat the oven to 170°C/gas mark 3. Heat a large flameproof casserole over a medium heat. When the pan is hot, add the cumin seeds and cardamom pods and dry fry for around two minutes, stirring occasionally to prevent burning, until the spices release their aroma. Pour enough oil into the pan to coat the base. When the oil is hot, add the onions and fry for six to eight minutes, or until translucent and the edges start to brown.

2 Add the meat and cook for a few minutes, stirring to coat in the oil and cumin seeds. Add the garlic cloves, shallots and carrots, and stir for a couple of minutes, then add the spices, flour and a generous seasoning of salt and pepper. Mix well, then stir in the stock.

3 Arrange the potato slices on top of the meat, slightly overlapping them. Brush with the melted butter, sprinkle with thyme leaves and season again with salt and pepper, then cover the casserole with a lid and transfer to the oven to cook for one and a half hours.

4 Take the hotpot out of the oven and remove the lid. Increase the oven temperature to 220°C/gas mark 7. Return the casserole to the oven, uncovered, and cook for a further 30 to 40 minutes, or until the potatoes are golden brown. Serve immediately.