Lancashire Hot Pot Goes to Sichuan

When two hotpots become one - here we have a fusion of a winter warmer from Lancashire and a celebratory dish from the Sichuan province of China. The lamb is flavoured with aromatic Chinese five spice and tongue-tingling Sichuan peppercorns, topped with cumin and chilli layered potatoes and served with simple sesame greens. 

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20 minutes

1 hour 50 minutes


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POTATO SPICES: Toasted cumin, chilli flakes

GROUND SPICES: Star anise, fennel, cassia, cloves, toasted Sichuan pepper, ginger, garlic



  • 500g diced lamb or 800g lamb cutlets
  • 750g floury potatoes 
  • 2 medium onions
  • 4 pak choi or ½ a large Chinese leaf cabbage 
  • 1 tbsp flour
  • 1 tbsp sugar
  • 3 tbsp soy sauce (any type)
  • Hob and ovenproof casserole dish
  • Mixing bowl
  • Lidded frying pan