Gazza's Indian Hotpot

Cooking time
Serves4 people
Gluten-free diets

Gaz, Abel & Cole driver turned Abel & Cole photographer (he took the beauty accompanying this recipe) has many strings to his bow. Cooking is another. This is one of his latest creations. The perfect speedy, one pan supper.

3 ratings
layout 1 comment

Ingredients

  • 4 lamb chops
  • ½ pack Chiman’s mild curry powder
  • 1 large onion
  • 2 good-sized spuds or 4-5 smaller ones
  • A good glug of olive oil
  • Sea salt and freshly ground pepper
  • A handful of fresh parsley (optional)

Lovely served with a scattering of chopped parsley over the top. Delicious with a crisp green salad and our Refreshing Raita.

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Method

1. Preheat your oven to 200°C/Gas 6.
2. Set your chops in a snug baking dish. Dust the curry powder over. Massage the curry powder into the meat, rubbing it in all over.
3. Peel and thinly slice your onion. Scatter it over the top of your lamb. Pour in ½ mug of water.
4. Peel and thinly slice your spuds. Give them a rinse to remove some of their starch. Toss with a good glug of olive oil and a nice twist of salt and pepper.
5. Arrange the potato slices over the onion-capped lamb. You want them overlapping slightly, creating a nice cobbled topping.
6. Cover the whole dish tightly with foil. Bake for 30 mins. Remove the foil. Cook for a further 15 mins, or till the spuds have a nice golden crust.
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Boggert

Rating

Gazza your a champion This has to be the quickest, tastiest ,easiest one pot meal in the world