Welsh Lamb Bombay hotpot
A twist on a classic hotpot- tender and tasty bombay lamb curry topped with turmeric potatoes
1 hour 30 mins
WELSH LAMB BOMBAY HOTPOT
Disclosure: This is a commissioned recipe post for PGI Welsh Lamb
A traditional meal made with lamb is a Lancashire hotpot and I wanted to have a go at mixing this up a bit to produce a hotpot with a lamb curry base- this is a hotpot with a difference!
As it is now peak season for Welsh Lamb, I have created this recipe to showcase this fantastic meat. Peak season lasts from August until November, and I was lucky enough to be invited by PGI Welsh Lamb to join them on a trip to Wales, to learn more about Welsh Lamb and see first-hand the expertise and care that goes into its production, prior to coming up with my own recipe for Welsh Lamb.
What is PGI Welsh Lamb?
Using sustainable farming practices, traditional methods and farming expertise, Welsh Lamb is produced with the greatest of care. PGI stands for ‘Protected Geographical Indication’, and the status is awarded by the European Commission and recognises the high quality, traceability and unique nature of Welsh Lamb.
If you want to find out more about PGI Welsh Lamb, you can find all the information here.
My trip to Wales with Welsh Lamb:
We started our trip visiting the farm where Hugh Philips Gower Butcher is based, and learning about the different cuts of lamb. This is what inspired me to use neck fillets in my recipe- the butcher explained that it is one of the tenderest cuts of lamb which is often overlooked.
Next we moved on to the beautiful home of Gower Salt Marsh Lamb, where the flock grazes on the salt-marshes overlooked by Woebley Castle.
The sheep here graze on the tidal marsh, with a diet of saltmarsh grasses, samphire, sorrel, sea lavender and thrift. As well as utilising a landscape which could not support crops, the unique diet of these lambs means that the meat is tender, and full of flavour.
We watched the flock being herded up through the marshes before the tide came in
Following our trip to the farm, we headed to Oxwich Bay to enjoy a meal cooked by Head Chef Hywel Griffith in the most beautiful restaurant overlooking the sea- The Beach House. Hywel treated us to a 4 course menu showcasing the best seasonal local produce, and of course, the delicious salt marsh Welsh Lamb.
What are the health benefits of eating lamb?
Lamb is dense in nutrients, and is rich in protein, vitamins, minerals and healthy fats. Lamb is also high in vitamin B12, which is an essential nutrient that the body needs to function normally, and plays an important role in the growth and development of children.
Watch the full recipe video for Welsh Lamb Bombay hotpot here:
More fantastic lamb recipes!
Find more tasty recipes below from fellow Lambassadors:
Welsh Lamb kebabs with harissa and mint yoghurt sauce from Hedgecomber
Lamb Sheftalia with Laver flatbreads from Food Stories
Welsh crispy lamb Beijing style by Kwoklyn Wan
Welsh Lamb paella by Easy Peasy Foodie
Slow Roast Lamb Shoulder by Kitchen Sanctuary
Welsh Lamb Bombay hotpot
- 2 Welsh Lamb neck fillets approx 600g, diced into chunks
- 500 g butternut squash diced into chunks
- 1 tbsp tomato puree
- 1 tbsp mango chutney
- salt & pepper
- 500 g potatoes peeled and sliced thinly
- Glaze for potatoes: juice of 1/2 lemon and 1 tsp turmeric
- For the curry paste:
- 1 red pepper seeds and stalk removed
- 2 small or 1 large white onion peeled and quartered
- 1 thumb-sized piece of ginger roughly chopped
- 3 cloves garlic peeled
- 1 whole green chilli stalk and top discarded
- 1 tsp cumin
- 1 tsp ground coriander
- 1 tsp turmeric
- 1 tsp mustard seeds
- 100 ml water
- low-calorie cooking spray or spray oil
- Pre-heat the oven to 180°C
- Make the curry paste: blend together the onion, garlic, ginger, red pepper, chilli, cumin, coriander, turmeric and mustard seeds in a blender or mini chopper
- In an ovenproof dish with a lid, using a little spray oil, stir fry the lamb chunks for 2 minutes
- Add in the curry paste, stir in thoroughly and simmer for 10 minutes
- Add in the tomato puree, mango chutney and butternut squash chunks. Season with salt and pepper.
- Layer the sliced potatoes over the top, and then using a pastry brush, brush the tops with the lemon juice and turmeric mix to cover them. Season with a little salt and pepper and spray with a little spray oil.
- Pop the lid on and bake in the oven for 30 minutes
- Remove the lid, and bake for another 45 minutes until the potatoes on top are crisp and golden