Cardamom lamb hotpot

This freezes really well, just cool completely then wrap and freeze. Thaw in the fridge then cook as below adding an extra 30 minutes to the cooking time.

TAKES 4¼ HOURS • SERVES 8

2 large onions, roughly chopped

6 garlic cloves

50g/2oz root ginger, roughly chopped

3 tbsp sunflower oil

30 cardamom pods, seeds removed and ground

2 tsp ground coriander

1kg/2lb 4oz lean diced lamb

700ml/1¼ pints lamb stock

2 fresh red chillies, deseeded and chopped

3 tbsp tomato purée

100g/4oz creamed coconut (from a block), chopped

20 curry leaves

2 aubergines, cubed

400g bag spinach

FOR THE POTATO TOPPING

1.5kg/3lb 5oz large new potatoes, unpeeled

2 tbsp sunflower oil

3 tbsp tamarind paste

1 tsp each turmeric and cumin seeds

10 curry leaves

1 Put the onion, garlic and ginger in a food processor and blend to a purée. Heat the oil in a large pan and fry the onion purée for 20 minutes until starting to colour, stirring often. Add the cardamom and coriander with the lamb and cook until brown, pour in the stock, chilli, purée, coconut and curry leaves, then cover and simmer for 1½ hours, adding the aubergines after an hour.

2 Meanwhile, make the topping. Boil the potatoes whole for 15–20 mins until just tender, then drain and cool. Wilt the spinach in a colander with a kettle of water, cool and squeeze to remove the water. Peel and thickly slice the potatoes, then toss with the oil, tamarind, turmeric, cumin seeds, curry leaves and seasoning.

3 Heat the oven to 160C/180C fan/gas 4. Stir the spinach into the curry and spoon into a large ovenproof dish. Pile the potatoes on top and lightly press down. Bake for 1hourr 20 minutes, until golden.

PER SERVING 578 kcals, protein 38g, carbs 43g, fat 28g, sat fat 13g, fibre 7g, sugar 14g, salt 0.5g