Lamb hot pot

An all-in-one lamb hot pot with tomato chutney harissa yogurt

Domini Kemp’s Easter lamb hot pot. Photograph: Alan Betson

Domini Kemp’s Easter lamb hot pot. Photograph: Alan Betson

Thu, Sep 5, 2013, 13:02

  • Serves: 6
  • Cooking Time: 90 mins
  • Course: Main Course
  • Cuisine: British



Serves 6

Approximately 70ml olive oil

400g diced lamb

salt and pepper

2 large Spanish onions, sliced

6 cloves garlic, peeled and sliced

1 red chilli, sliced

1 tsp ground cumin

1/2 tsp ground cinnamon

1/2 tsp ground coriander

1/2 tsp caraway seeds

good pinch saffron

1/2 a celeriac, peeled and chopped

2 carrots, peeled and sliced

3 sticks celery, sliced

1 x 400g tin tomatoes

2 litres of water or vegetable stock

100g pearl barley

50g Puy lentils

1 x 400g tin chickpeas

big bunch parsley

250g plain Greek yoghurt

squeeze harissa paste

1 tbsp good tomato chutney

Heat the oil in a large, heavy bottomed saucepan and brown the lamb and season well. Add the onion, garlic and chilli and cook for another few minutes with a lid on, until soft. Add the spices, down to the saffron and stir well and get some good colour on everything. Then add the vegetables and tomatoes and stock, as well as the barley and lentils. Put a lid on it and simmer for at least one hour.

Check to see how tender the lamb is, season it and if you need to cook for longer, give it another 30 minutes. When you are happy the lamb is tender enough, add the tinned chickpeas and chopped parsley and cook for another few minutes.

Mix the yoghurt with some harissa and the tomato chutney and spoon on top of each serving. Delicious with some good bread and a glass of something red and delicious.