Royal Lamb & Fig Hotpot with Ale Gravy

Ingredients:

Main Layers:

• 2 lbs boneless lamb shoulder, cut into chunks

• 2 tbsp flour (for dusting)

• 2 tbsp olive oil

• 2 large yellow onions, sliced

• 4 cloves garlic, minced

• 6 dried figs, chopped

• 1 tbsp tomato paste

• 1 tbsp Worcestershire sauce

• 1 cup dark British ale (like Newcastle or Old Speckled Hen)

• 2 cups beef broth

• 2 bay leaves

• 1 tsp ground allspice

• 1 tsp fresh thyme leaves

• 1 tsp rosemary, chopped

• Salt & black pepper to taste

Potato Topping:

• 4 large Yukon Gold potatoes, thinly sliced

• 2 tbsp butter, melted

• Sea salt and cracked pepper

Instructions:

Sear the Lamb:

1. Preheat the Platinum Jumbo Skillet over medium heat.

2. Lightly dust lamb pieces with flour and brown them in olive oil in batches. Set aside.

Build the Base:

3. In the same skillet, sauté onions and garlic until softened and caramelized (~10 mins).

4. Stir in chopped figs, tomato paste, Worcestershire sauce, and ale. Simmer 3–4 mins.

Combine:

5. Return lamb to the skillet. Add beef broth, herbs, allspice, salt, and pepper.

6. Stir gently, bring to a soft simmer, then reduce heat to low.

Create the Topping:

7. Neatly layer potato slices on top in overlapping concentric circles.

8. Brush with melted butter and sprinkle with sea salt and cracked pepper.

Cook Low & Slow:

9. Cover with the Platinum Dome Lid, reduce heat to low, and let cook for 1.5 to 2 hours. The dome traps moisture and allows the potatoes to soften beautifully.

Optional Browning:

10. For a golden finish, remove the lid in the final 15 mins and increase heat slightly or transfer under a broiler (if cookware-safe) to crisp the top layer.