Si King's beef curry hotpot
In Si's own words, this dish is ‘pure comfort’ - combining a cracking beef curry with a delicious potato topping! It’s a match made in heaven, that everyone is going to love.
Si King’s Beef Curry Hotpot
Serves: 4
Ingredients
2 tbsp olive oil20 curry leaves1 tsp mustard seeds1 large onion, finely sliced15g root ginger, grated4 garlic cloves, crushed600g braising or stewing steak, diced2 tbsp plain flour2 tbsp tomato purée1 tbsp curry powder2 large carrots, sliced into rounds500ml well-flavoured beef stock1 tbsp HP sauce (optional)Salt and black pepper
Potato topping25g butter1 tsp cumin seeds2 garlic cloves, finely chopped2 green chillies, very finely sliced800g 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.