In a shallow non stick frying pan seal the lamb fillet cubes on high heat until they are brown on the outside but still uncooked in the middle. This should only take a few minutes and you should do it in batches to avoid overcrowding the pan.

Transfer the meat to a casserole or cast iron dish and put it on lowest heat to start the slow cooking.

Add the celery, carrots and leeks to the lamb.

In the first pan, add some cooking olive oil and caramelise the onions on low heat, this should take around 20 minutes at least. Whilst the onions are cooking add the 7 spice, paprika and turmeric and keep stirring. Add to the lamb when done.

Add the tomatoes, tomato concentrate, rosemary, salt and mushrooms to the lamb pot. Raise the heat for a few minutes until the tomatoes bubble then return to low. Add around a cup of boiling water.

Shallow fry the potatoes until they are half done, drain on kitchen towel and turn the oven on at 180°C.

By now the lamb should have been cooking slowly for about 40 minutes. Taste the sauce and adjust if necessary. Also lightly sprinkle salt on the half fried potatoes.

Turn the stove off and layer the potatoes so they slightly overlap. Put the hotpot into the oven for around 20 minutes until the potatoes are crispy. Turn the hotpot around half way if you need to get an even bake.

Serve piping hot because it is a hotpot after all 😌