Lamb, papaya, bean and spinach hotpot

For an exotic dish try Ed Baines's fusion hotpot, which combines spiced lamb with a medley of vegetables and papaya
By Ed Baines
Lamb, papaya, bean and spinach hotpot
  • Rating:
  • Serves: 4
  • Cook Time: 25 minutes
  • Prep Time: 20 minutes
  • Effort: easy



  • 1 tsp ground cumin
  • 1 tsp ground cardamom
  • 1 pinches chilli powder
  • 1 pinches celery salt
  • 1 tsp sugar
  • 2 tbsp vegetable oil
  • 4 lamb fillets, from the best end of neck
  • 1 onions, finely chopped
  • 1 carrots, finely chopped
  • 2 cloves garlic, chopped
  • 200 g new potatoes, sliced
  • 50 g butter
  • 300 ml lamb stock
  • 1 bay leaves
  • 200 g green beans
  • 100 g spinach
  • 2 papaya, cubed
  • 1 tsp lemon juice
  • 1 bunches fresh coriander, chopped
  • 200 ml plain yogurt


1. Mix together the cumin, cardamom, chilli, celery salt and sugar. Roll the lamb chunks in the spice mixture, coating well.2. Heat the vegetable oil in a casserole dish. Add the lamb and fry until browned on all sides, stirring often. Remove and set aside. 3. Add the onion, carrot and garlic to the casserole dish and fry over medium heat, stirring often, until the onion has softened, around 3 minutes. 4. Add the new potatoes, butter, stock and bay leaf. Bring to the boil, then reduce the heat until the stock is simmering. 5. Put the lamb back in the pan and simmer for 10 minutes. Add the green beans, spinach and papaya and cook briefly until the beans are just tender. 6. Stir and serve garnished with a squeeze of lemon juice, chopped coriander and a dollop of yogurt.

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