All I could think about today was lamb hotpot. From the moment I took the diced lamb out of the freezer this morning it was constantly on my mind. I’ve been planning the recipe all day, perfecting it in my mind. I could almost taste it before I even made it. November the 5th. It just felt like the right dish for bonfire night. Dark, rich and comforting. Perfect for a cold night. And trust me it didn’t disappoint.
I didn’t even have a base recipe for this one, it was invented by what I thought worked together. Lamb and aubergine belong together. The taste, colour and texture just work really well. And rosemary and thyme are the natural choice to go with them. I’ve been experimenting with knorr stock pots recently and have found they’re a bit heavy for pastas and risottos but perfect for soups and casseroles. It gave the lamb base a great depth and flavour. As for the topping, I’ve read that sweet potato is better for you than regular potato but N has been very sceptical to try it. A combination of the two worked very well as a topping.
I know it takes a while to make this one so a weekday may not be practical, but I definitely recommend you try it at a weekend. The best thing about it is once it’s in the oven you’re free to have a well deserved break. A cup of tea, a glass of red wine or a peak out of the window to watch the fireworks!