Spicy Minced Lamb (Keema Curry) Hotpot

Minced lamb hotpot sounds very British, but my version leans on Indian flavours from a classic keema curry and adds a spiced potato topping.

This recipe takes around an hour and a half to prepare and cook, but it can be broken down into pieces and even prepared in advance and cooked later.

Curried Lamb Hotpot

A hotpot means different things as you stroll around the world, but for us Brits, it means a scalloped potato-topped “stew”.

If you have spent any time floating around my site you will be aware that I have quite a fondness for them!

Everything from classics like Lancashire hotpot to chicken and panacalty appear alongside more esoteric options like my North African influenced spicy beef hotpot and a wonderful vegan mushroom hotpot to name a few.

My latest offering is a minced lamb hotpot, and it isn’t based on the flavours of the classic Lancashire variant!

I look to India instead and have created a marvellous keema hotpot using a stripped-back version of my keema matar recipe.

Spicy curried lamb mince with peas form the body of the dish and the potatoes get a sprinkling of spice too.

If you like British food and love a good curry, this “pie” is the stuff of dreams!

Frequently Asked Questions

What fat content do you use for the lamb?

This recipe benefits from a good amount of fat, because the potatoes almost cook “confit” style.

Go for at least 10%, although I usually use 20%. You can go lower if you like but the dish is not at its best.

Does the type of potato matter?

Yes, avoid waxy “new” potatoes. An all-purpose potato or floury potato is fine, I usually use Maris Piper or King Edwards, which are classed as floury or mealy potatoes.

If you are from somewhere that uses the lamentable A,B,C system of potato classification look for ones that are either B or C type potatoes.

Can I make this in advance?

Yes, just like my minced beef hotpot there are three ways you could approach this, I prefer option 1:

1. Cook the meat and build the hotpot, then wrap it in foil and store it in the fridge for up to 3 days.
2. You can make the minced lamb filling, pop it in the fridge or freezer, and cook it later.
3. Cook build and bake the hotpot and then, cool, refrigerate and reheat later. This is my least favourite option.

Serving Suggestions

This dish is perfectly capable of providing a hearty and complete meal for two. Although I quite often serve it with a side and serve two-thirds of it on day one and keep a third back to share for lunch on day two.

My Indian-influenced minced lamb hotpot absolutely rocks leftovers! The flavours develop really well and the potatoes suck them all up.

I have served it with a cabbage poriyal in these pictures although a green bean poriyal would work equally well.

When serving it as a standalone dish, a bit of kachumber salad helps cut through the richness. You could even serve it with some cucumber and mint raita, the mint works beautifully.

Equipment Used

I only mention specific brands of equipment if I think they make a material difference to a recipe. But, if you have any questions feel free to ask them in the comments section below the recipe.

• Oven.
• Hob/Stovetop.
• 30cm or 12″ frying pan.
• 15cm or 6″ saucepan.
• 21cm x 16cm x 4.5cm or 8″ x 6″ x 2″ casserole dish.
• Chopping board.
• Kitchen knife.
• Mandolin (optional).
• A combination of weighing scales a measuring jug, cups and spoons.
• Mixing bowl.
• Stirring and serving spoons.

Minced Lamb Hotpot Step-by-Step Photos

1. Heat a large frying pan over high-medium heat and add the ghee once melted add the curry leaves, chili peppers and diced onion and cook for 3-4 minutes.
   
2. Add the garlic and cook for 1 minute, stirring continuously.
   
3. Increase the eat to high, add the lamb and cook until browned (about 4-6 minutes).
   
4. Reduce the heat to medium add the tomato puree and cook for 2 minutes stirring the puree into the lamb meat.
   
5. Add the coriander, cumin, Kashmiri chilli powder, turmeric, ground cardamom, cloves, cinnamon, salt and brown sugar to the lamb and stir through.
   
6. Add the lamb stock and cook for 10 minutes over a medium heat.
   
7. Add the peas and crush the fenugreek into the pan, stir and set aside.
   
8. Coat the sliced potatoes with the chilli powder, turmeric, garam masala and salt, then add the melted ghee and toss to cover the potatoes.
   
9. Add a third of the lamb mix to a casserole dish.
   
10. Add a single layer of potatoes.
    
11. Add the rest of the lamb to the dish.
    
12. Now add the last layer of potatoes cover with foil and bake at 180°C or 350°F for 50 minutes, then remove the foil and bake uncovered at 220°C or 430°F for 15 minutes, or until the potatoes have browned.
    
13. Remove from the oven and allow to sit for 5 minutes, then serve with your favourite greens.