Lamb Madras hotpot

This has to be one of my favourite autumn leftovers dishes. If you cook roast lamb with vegetables like carrot, onion and parsnip on Sunday, make a decent amount so that you can easily make this dish for supper the next day. The leftover lamb and veg are roughly chopped into bite-sized pieces, the gravy mixed with Madras curry spices and topped with these buttered sliced potatoes (mash is also good). Trust me, this is a really tasty supper treat! If I don’t have leftover roast lamb, I have successfully made this from scratch using minced or cubed lamb, freshly sautéed vegetables and spiced gravy made with chicken stock.

Serves 4

  • 600g cold roast lamb – chopped into bite-sized pieces
  • Leftover or freshly steamed chopped veg i.e. carrots, onions, leeks
  • Leftover lamb gravy or 500ml chicken stock
  • 1 tablespoon of plain Greek yoghurt
  • 1 tbsp rapeseed oil
  • Madras spice paste
  • 1/2 tsp each cumin and coriander seed
  • 1/4 tsp cardamom seeds
  • Topping: 2 large red-skinned potatoes, thinly sliced 
  • 20g salted butter, melted 

To make…

  • Preheat the oven to 200°C.
  • Heat the gravy or stock in a large pan over a low heat, stir in the Madras paste and spices and the yoghurt. Season to taste with salt and pepper – you should have a rich, quite thick gravy. It needs to cling to the meat and vegetables – if it’s too runny, it will bubble over the sides of your pie dish.
  • Stir in the chopped lamb and vegetables so that they are well coated in the spiced gravy and transfer to a deep round pie dish – you need enough filling to come to the top of the pie dish so that the potatoes will sit nicely on top.
  • In a bowl, slice the potatoes as thinly as possible, use a mandolin if you have one as this way it will cook quickly and evenly. Pour over the melted butter and mix thoroughly. You could put the potatoes onto the filling first and then pour butter over the top but I prefer this method.
  • Make a neat circular layer of the potatoes on top of the filling. Start on the outside overlapping each potato with the next one and keep going until you you go around in a neat circle and fill into the middle like the one in the photo.
  • Place the pie dish on a baking sheet and cook it in the middle of the oven until the top is cooked through and golden. It shouldn’t take longer than 30 minutes as the meat and veg are already cooked and the potatoes are very thinly sliced.

Share, follow, like, enjoy!

  • To get the latest #TheFridayRecipe from the Pigeon Cottage Kitchen blog, just add your email address to the subscribe box at the top right-hand column of the website.
  • Follow me on twitter @pigeoncottage,  on Instagram at Pigeon Cottage Kitchen and the Pigeon Cottage Kitchen page on Facebook.
  • Click on the link to get your very own copy of my family recipe book, Whats4teaMum?

About Janet Davies @pigeoncottage

Food lover, author, cook!
This entry was posted in Curry, Meat main courses, Recipes and tagged , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.