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Prep Time
40 min
Cuisine
Fusion
Spice up your supper with our fiery version of a traditional lamb hotpot. You'll flavour your lamb ragù with sultanas and harissa for a kick, and bake topped with sliced potatoes.
Prep Time
40 min
Cuisine
Fusion
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
Typical Values | per 100g | per serving |
---|---|---|
Energy | 634 kJ 152 kcal |
2331 kJ 557 kcal |
Fat of which saturates |
6.5 g 2.4 g |
23.7 g 8.8 g |
Carbohydrate of which sugars |
15 g 6.1 g |
55.3 g 22.4 g |
Fibre | 2.2 g | 7.9 g |
Protein | 8.5 g | 31.1 g |
Salt | 0.9 g | 3.31 g |
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.
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
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
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
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
Transfer the spicy 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
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
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
Serve the harissa lamb hotpot with the minty beans to the side
Enjoy!