Cardamom Lamb Hotpot

Ingredients

• 2 large onions, roughly chopped
• 6 garlic cloves
• 50g root ginger, roughly chopped
• 3 tbsp sunflower oil
• 30 cardamom pods, seeds removed and ground
• 2 tsp ground coriander
• 1kg lean diced lamb
• 700ml lamb stock
• 2 fresh red chillies, deseeded and chopped
• 3 tbsp tomato purée
• 100g creamed coconut (from a block), chopped
• 20 fresh curry leaves
• 2 aubergines, cubed
• 400g bag spinach
• 1½kg large new potatoes
• 2 tbsp sunflower oil
• 3 tbsp tamarind paste
• ½ tsp turmeric
• 1 tsp cumin seeds
• 10 fresh curry leaves

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat 3 tbsp sunflower oil in a large casserole over medium heat. Add the onions, garlic, ginger and red chillies and cook for 10 minutes until soft.

2. Stir in the ground cardamom seeds, ground coriander, turmeric, cumin seeds and 20 curry leaves and cook for 1 minute until fragrant.

3. Add the diced lamb in batches and brown on all sides for about 8 minutes. Stir in the tomato purée and cook for 1 minute.

4. Pour in the lamb stock and tamarind paste and bring to a simmer. Cover and cook gently for 1 hour 30 minutes until the lamb is tender and reaches 145°F (63°C) in the thickest piece.

5. Meanwhile, put the new potatoes in a pan of boiling water and cook for 10 minutes until nearly tender. Drain well and cut any large ones in half.

6. Toss the potatoes with 2 tbsp sunflower oil and roast in a 400°F (200°C) oven for 25 minutes until golden at the edges.

7. Stir the cubed aubergines into the stew, cover and simmer for 15 minutes until soft.

8. Stir in the chopped creamed coconut until melted, then add the spinach in handfuls, stirring until wilted. Scatter in the remaining 10 curry leaves.

9. Gently fold the roasted potatoes into the stew, heat through for 3 minutes and serve hot. Optional: add extra curry leaves at the end.