Beef Curry Hotpot

by The Hairy Bikers from Our Family Favourites (Orion Books)

Photography: Andrew Hayes-Watkins

Well, you might remember that we came up with a cracking Indian shepherd’s pie a while back and it was a big hit. So we thought to ourselves, why not a beef curry with a lovely potato topping? The curry hotpot was born! This is pure comfort and I know you’re going to love it.

Serves: 4

Ingredients

2 tbsp olive oil

20 curry leaves

1 tsp mustard seeds

1 large onion, finely sliced

15g root ginger, grated

4 garlic cloves, crushed

600g braising or stewing steak, diced

2 tbsp plain flour

2 tbsp tomato purée

1 tbsp curry powder

2 large carrots, sliced into rounds

500ml well-flavoured beef stock

1 tbsp HP sauce (optional)

Salt and black pepper

Potato topping

25g butter

1 tsp cumin seeds

2 garlic cloves, finely chopped

2 green chillies, very finely sliced

800g floury potatoes, very thinly sliced (peeling optional)

100g Cheddar, grated (optional)

A few coriander sprigs, finely chopped

Method

1. First make the beef curry. Heat the olive oil in a large, flameproof casserole dish, then add the curry leaves and mustard seeds. When they start crackling, add the onion and sauté until lightly golden and softening. Stir in the root ginger and garlic and cook for another couple of minutes.

2. Toss the pieces of steak with flour and season with salt. Dust off the excess, then add the meat to the casserole dish. Fry over a high heat until browned, then stir in the purée and curry powder. Add the carrots, then pour over the stock. Stir well to make sure the base of the casserole dish is clean and add the HP sauce, if using. Season with salt and pepper. Bring to the boil, then turn down the heat, cover the dish with a lid and leave the curry to simmer for 1 hour.

3. While the beef is simmering, heat the butter for the topping in a small frying pan. Add the cumin seeds and cook for 30 seconds, then stir in the garlic and green chillies. Remove from the heat.

4. Remove the lid of the casserole dish and arrange the potato slices over the top. Season with salt and pour over the flavoured butter. Cover with a lid and leave to simmer for another 30 min or until the potatoes are just tender. Preheat the oven to 180C/gas 6.

5. Sprinkle the potatoes with the grated cheese, if using, as well as the coriander. Put the dish in the hot oven, uncovered, until the potatoes have crisped up and browned.

Drinks tasted on air, alongside the dish:

https://www.firthandco.com/bruno-andreu-languedoc-france-0-merlot/ https://www.instagram.com/p/DQwO5juDAYQ/