Simmer up a fiery lamb hotpot for a supper with spice. You'll add sweet sultanas and harissa to your lamb ragù for mouthwatering flavour, and a golden brown topping of sliced potatoes.
Prep Time
40 min
Cuisine
Fusion
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*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
water, tomato paste, red pepper puree (9%), sugar, salt, garlic puree, ground cayenne pepper, rapeseed oil, dried red chilli flakes (2%), white wine vinegar, lime juice concentrate, acidity regulator: citric acid, ground star anise, ground cumin, ground coriander, pure olive oil, stabiliser: xanthan gum, preservative: potassium sorbate
1 tomato paste sachet (32g)
Tomatoes
1 white potato
potato
Allergens
Allergens highlighted by † (celery)
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7
Boil half a kettle
Slice the potatoes (skins on) into discs and add them to a baking tray with a generous drizzle of vegetable oil and a pinch of salt
Give everything a good mix up and put the tray in the oven for 15-20 min or until beginning to soften (approx. step 5)
2
While the potatoes are cooking, peel and finely chop the red onion[s]
Top, tail, peel and dice the carrot[s]
Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat
Once hot, add the chopped onion and carrot with a pinch of salt and cook for 4-5 min or until softened
3
Whilst the onion and carrot are softening, peel and finely chop (or grate) the garlic
Dissolve 1/2 [1]Knorr beef stock cube in 250ml [400ml]boiled water
Stir in the harissa (can't handle the heat? Go easy!), tomato paste and sultanas – this is your spicy stock
4
Once the onion and carrot have softened, increase the heat to high and add the lamb mince to the pan with the ground cumin and chopped garlic
Cook for 3-4 min or until browned, breaking it up with a wooden spoon as you go
Add the spicy stock, bring to the boil over a high heat and cook for 3-4 min further or until thickened to a bolognese-like consistency
5
Transfer the lamb mixture to an oven-proof dish
Carefully top with the softened potato discs (beware, they will be hot!)
Put the dish in the oven for 15-20 min or until everything is bubbling and the potatoes are golden and cooked through – this is your harissa lamb hotpot
6
Use this time to clear up, set the table, have a cup of tea or simply chill!
Once the hotpot has been cooking for 10 min, re-boil half a kettle
Add the green beans to a pot over a medium-high heat and cover them with boiled water
Bring to the boil over a high heat and cook for 3-4 min or until tender with a bite
7
Strip the mint leaves from their stalks and chop them finely, discard the stalks
Once the beans are tender, drain and return them to the pot
Add a knob of butter and the chopped mint and stir it all together until melted – these are your minty beans
8
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