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Madras and apricot beef hotpot

Madras and apricot beef hotpot
  • Main
  • easy
  • 4
  • 1 hour 30 minutes, plus at least 4 hours marinating time

PT1H30M

PT4H

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A spicy take on a Northern British classic, this Madras beef and apricot hotpot is the perfect dish to serve up for a midweek family meal or for a leisurely weekend lunch. Using Patak’s handy Paste Pots as a marinade and flavour enhancer, along with plump dried apricots, this spicy hotpot is topped with onions and sliced potatoes for a complete meal, although it’s a good idea to serve it with a dollop of mango chutney and maybe some naan bread for dipping and dunking in the delicious sauce.

Try to allow the beef to marinate in for at least twelve hours, or preferably overnight in the fridge, as this tenderises the meat and adds more depth of flavour to the hotpot.

Ingredients

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  • Madras and apricot beef hotpot

  • 500g of braising steak, cut into small chunks
  • 100g of dried apricots
  • 1 Patak’s madras spice pot
  • 300ml of beef stock
  • 2 large onions, peeled and finely sliced
  • 900g of potato, peeled and finely sliced
  • 25g of butter
  • salt
  • pepper
  • 1 tbsp of mango chutney, or apricot jam
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Method

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1
To begin, place the diced beef and the dried apricots in a container. Add the spice paste to the meat and fruit mixture and mix well, with your hands is best, until all the meat and fruit is covered in the paste. Cover and set aside for at least 4 hours to marinate, although overnight in the fridge is better
2
When ready to cook, preheat the oven to 180°C/gas mark 4
3
Spoon the meat and fruit mixture into an ovenproof tray or pie dish. Add most of the sliced onions, leaving some to one side for the potato topping, and season to taste with salt and pepper. Pour over the beef stock and stir to mix
4
Arrange the potatoes over the top, then scatter the remaining sliced onions over the potatoes. Dot the top of the potatoes with small lumps of the butter
5
Cover the hotpot with foil and cook in the preheated oven for 1 hour, taking the foil off for the last 10 minutes to brown the potatoes
6
Serve immediately with mango chutney and naan bread, or with steamed greens and crusty bread
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Madras and apricot beef hotpot

 
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