Madras and apricot beef hotpot

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Karen Burns-Booth serves up a warming spiced beef hotpot recipe, cooked with dried apricots to add a beautiful sweetness to the dish. Marinating the beef and fruit in the Patak's Madras Spice Pots brings a haunting spice to this classic British dish.

First published in 2018

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.




Madras and apricot beef hotpot


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
When ready to cook, preheat the oven to 180°C/gas mark 4
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
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
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
Serve immediately with mango chutney and naan bread, or with steamed greens and crusty bread
First published in 2018

Karen Burns-Booth is a freelance food & travel writer, recipe developer and food stylist with a passion for local, seasonal ingredients.

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