Spicy Lamb & Bean Hotpot

Ingredients

• 500g Hodghurst Farm Diced Leg of Lamb
• 2 medium Onions
• 2 Garlic Cloves
• 1 tsp Hot Chilli Powder
• 1 tsp Ground Cumin
• 1/2 tsp Paprika
• 1 Aubergine, chopped
• 2 Sweet Potatoes, chopped
• 2 Courgettes, chopped
• 400g tin Chopped Tomatoes
• 2 tbsp Tomato Puree
• 400g tin Red Kidney Beans
• 400g tin Canellini Beans
• 400g tin Chick Peas
• Salt & Pepper to season

Method

1. Fry the lamb, onion and garlic in some oil for 5-10 minutes until onions have softened
2. Add chilli powder, cumin and paprika
3. Add the aubergine, sweet potatoes, courgettes, chopped tomatoes and tomato puree
4. Refill the tomato can with water and add
5. Drain and rinse the kidney beans, canellini beans and chick peas, then add.
6. Season to taste
7. Cook on a low heat for 3-4 hours or until lamb is tender.