Spiced lamb hotpot | Sainsbury`s Magazine

Ingredients

• 1 tsp cumin seeds
• 6 cardamom pods, lightly crushed
• 2 tbsp vegetable oil
• 2 large onions, sliced into half moons
• 1 large garlic bulb, cloves peeled and left whole
• 8 whole shallots, peeled
• 2 large carrots, cut into 2.5cm pieces
• 2 x 450g packs diced lamb
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• ½ tsp cayenne pepper
• 1 tsp English mustard powder
• 2½ tbsp plain flour
• a few pinches of sea salt
• 500ml chicken or vegetable stock
• 750g red-skinned potatoes, washed and cut into 5mm slices
• 40g butter, melted
• a sprinkling of thyme leaves