Moroccan spiced lamb hot pot | Lawrence Murphy

This recipe uses left-over shoulder of lamb that has been slow roasted for six hours on a low heat until the meat falls from the bone.

I will often put rosemary and garlic in the pot with a splash of stock which then goes onto making the gravy, or a jus if you want to be a bit chefy.

Even a half shoulder of lamb is too much for the two of us which means i can turn the remaining meat into this one pot flavoursome dinner.

I add Morocan spices, tomatoes and chickpeas (more chickpeas if there isn’t a lot of lamb left) and top with potato and celeriac.

If you don’t have slow cooked lamb you could substitute it for lamb mince fried with the onions and spices before adding the tomatoes.

Ingredients – serves 4

350g to 400g slow-cooked lamb

1 onion, chopped

3 cloves garlic, finely chopped

300g cooked chickpeas

Tsp tomato paste

Tsp cumin seeds

1/2 tsp fennel seeds

Good pinch ground cinnamon

6 cloves, ground

Dstspn paprika

Pinch saffron

150ml white wine

400g tin chopped tomatoes

Small bunch chives, chopped

Small celeriac, peeled and grated

2 maris piper potatoes, peeled and grated.

Method

1. Heat a large casserole pan on a medium heat. Add the cumin and fennel seed and toast for 1 min.

2. Add olive oil, then onion and garlic. Cook for 2 mins.

3. Add the tomato paste and cook for another 2 mins and then add the wine and tomatoes.

4. Stir in the chickpeas, cinnamon, clove, saffron and paprika.

5. Break up the lamb and add to the pot with the chives. Season. Bring up to a simmer.

6. Mix the celeriac and potato together with a little salt and place on top of the lamb.

7. Sprinkle the top with a little olive oil and bake in a pre-heated oven 185C, gas 5, for 40 mins to cook the celeriac and potato until golden.