Cardamom lamb hotpot

Cardamom lamb hotpot

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(1 ratings)

Prep: 45 mins Cook: 3 hrs, 35 mins


Serves 8
Indian spices merge with a traditional potato-topped lamb casserole to create this batch-friendly bake

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal578
  • fat28g
  • saturates13g
  • carbs43g
  • sugars14g
  • fibre7g
  • protein38g
  • salt0.5g
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  • 2 large onion, roughly chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 6 garlic clove
  • 50g root ginger, roughly chopped
  • 3 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 30 cardamom pod, seeds removed and ground
  • 2 tsp ground coriander
  • 1kg lean diced lamb



    A lamb is a sheep that is under one year old, and is known for its delicate flavour and tender…

  • 700ml lamb stock
  • 2 fresh red chilli, deseeded and chopped
  • 3 tbsp tomato purée
  • 100g creamed coconut (from a block), chopped
  • 20 fresh curry leaf
  • 2 aubergine, cubed



    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • 400g bag spinach



    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

For the potato topping

  • 1½ kg large new potato
    New potatoes

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • 2 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 3 tbsp tamarind paste



    A seed pod from the tamarind tree that is used extensively in South-East Asian and Indian…

  • ½ tsp turmeric
  • 1 tsp cumin seed
  • 10 fresh curry leaf


  1. Put the onion, garlic and ginger in a food processor and blend to a purée. Heat the oil in a large pan and fry the onion purée for 20 mins until starting to colour, stirring frequently. Add the cardamom and coriander, and fry a few mins more.

  2. Stir in the lamb, fry until it starts to brown, then pour in the stock. Add the chilli, tomato purée, coconut and curry leaves, then cover and simmer for 1 hr. Add the aubergines and cook for 30 mins more until the lamb and aubergine are tender.

  3. Meanwhile, make the potato topping. Boil the potatoes whole in their skins for 15-20 mins until just tender, then drain and cool. Also, wilt the spinach in a hot pan. Cool and squeeze in your hands to remove as much water as you can. Peel and thickly slice the potatoes, then toss with the oil, tamarind, turmeric, cumin seeds, curry leaves and seasoning.

  4. Stir the spinach into the curry and spoon into one extra-large or two regular-size ovenproof dishe(s). Pile the potatoes on top and lightly press down. Dish can now be frozen, see below. If eating straight away, heat oven to 160C/180C fan/gas 4 and bake for 50 mins-1 hr (add 30-40 mins if using an extra-large dish). Serve with chutney and raita or an Indian salad made with chopped red onion, coriander, tomatoes, cucumber and lemon juice.

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Comments (1)

1620pamela's picture

The end result was great - the whole family loved - even my kids who hate spinach normally. I did find it a bit time consuming - for me a weekend meal rather than midweek as it does take several hours all in. It's also not low budget with the lamb but having said that we will definitely be making lots more of this.

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