How to Make a British-Indian Fusion Keema Hotpot

If you are looking for a delicious Indian fusion dish, look no further than this Keema Hotpot recipe.

This is a bold British-Indian fusion dish that blends rich South Asian spices with the comfort of the iconic Lancashire Hotpot.

It swaps the traditional stewed lamb for a deeply flavoured keema made with browned onions, ginger, garlic and warming spices, all simmered together before being topped with buttery sliced potatoes.

As fusion cuisine continues to grow in popularity, this dish stands out for how naturally it combines two culinary traditions.

While this recipe calls for lamb mince, it’s just as satisfying with plant-based alternatives, making it easy to adapt for vegetarians or vegans.

The spiced filling is deeply aromatic and hearty, offering a new twist on the familiar meat-and-potatoes formula.

It’s perfect for batch cooking and can be frozen, so you can enjoy it on another day.

This is comfort food reimagined – bold, warming, and made to share.

Whether you’re after something nostalgic or something new, keema hotpot does both, so check out this recipe adapted from Sanjana Modha.

Ingredients

• 4 tbsp oil
• 2 Onions, finely chopped
• 1¼ tsp salt
• 400g lamb mince
• 4 Garlic cloves, crushed
• 1 tbsp grated ginger
• 1 tbsp dark soy sauce
• 2 tsp hot smoked paprika
• 2 tsp cumin powder
• 2 tsp coriander powder
• 1 tbsp garam masala
• ½ tsp turmeric
• 400g tin chopped tomatoes
• 2 Carrots, peeled and cut into 2 mm-thick half-moons
• 3 tsp cornflour
• 300ml full-fat milk
• 150g frozen peas
• 400ml hot water
• 5 Potatoes, peeled and sliced into 5 mm circles (floury potatoes such as Maris Piper work best)
• 2 tbsp cold butter, cut into small cubes
• 1 tbsp coriander leaves, chopped

Method

1. Preheat the oven to 200°C.
2. Heat the oil in a lidded casserole dish over medium heat.
3. Add the onions and salt, and cook for about 20 minutes until golden brown.
4. Add the mince, garlic and ginger. Fry for 4-5 minutes until the mince starts to crisp. Stir in the soy sauce, spices, chopped tomatoes and carrots. Mix well and bring to a simmer.
5. In a jug, combine the cornflour and milk, adding the milk gradually to avoid lumps. Stir until smooth.
6. Slowly pour the milk mixture into the keema, stirring continuously until it thickens. Add the peas and hot water. Mix well, then take off the heat.
7. Layer the potatoes over the top in neat rows. Dot with cubes of butter. Cover with the lid and bake for 30 minutes, or until the potatoes are tender.
8. Remove the lid and bake for another 25–30 minutes, until the potatoes are golden and crisp on top.
9. Finish with a scatter of chopped coriander and serve hot.

This British-Indian fusion keema hotpot is a perfect blend of comforting tradition and bold, aromatic spices.

Whether you’re using lamb mince or plant-based alternatives, the rich flavours and crispy potato topping make it a versatile dish.

Ideal for batch cooking, it’s a hearty meal that can be enjoyed on busy weeknights or shared with family and friends.

The growing popularity of fusion cuisine means there’s no better time to experiment with global flavours, and this recipe is a delicious way to do just that.

Give it a try and enjoy an Indian twist on a beloved British classic.