Caribbean lamb hotpot recipe | Sainsbury`s Magazine

Ingredients

• 2 tbsp coconut oil
• 2 large onions, sliced thickly
• 1 red pepper, roughly chopped
• 1 green pepper, roughly chopped
• 3 garlic cloves, crushed
• ½ tsp dried thyme
• ½ tsp ground allspice
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp paprika
• 1 tsp cayenne pepper or hot chilli powder
• ½ tsp ground turmeric
• 2 tbsp tomato purée
• 2 tbsp plain flour
• 1 x 400ml tin coconut milk
• juice of 1 lime
• 1 tbsp light muscovado sugar
• ½ x 31g pack coriander, leaves and stalks separated
• 100g young leaf spinach
• 900g diced lamb (you can use ready-diced, or we cut up a boneless lamb leg joint into 2cm pieces)
• 500g red-skinned potatoes, eg Desirée, scrubbed and cut into 3mm slices
• 250g sweet potatoes, peeled and cut into 3mm slices
• 1 tbsp coconut oil, melted, to brush