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Beef hotpot
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Spiced beef & rice hot pot

With carrots & fresh chilli

Beef hotpot
Save recipe

1 hr 55 mins
Not Too Tricky

serves 4

nutrition per serving

Calories

g

Fat

g

Saturates

g

Sugars

g

Protein

g

Carbs

of an adult’s reference intake


Recipe From

Jamie Magazine

Jamie Magazine

By Lizzie Harris

Ingredients

400g stewing beef

4 cloves of garlic

4cm piece of ginger

2 large onions

2 carrots

olive oil

2 tablespoons curry paste of your choice

250g basmati rice

375ml organic stock

12 curry leaves

optional: natural yoghurt

optional: 1 fresh red chilli

Method

A one-pot meal packed with flavour from Jamie mag contributor Lizzie Harris.

  1. Cut the beef into small cubes. Peel and finely chop the garlic and ginger, peel and finely slice the onions and slice the carrots into matchsticks.
  2. Heat 1 tablespoon of oil in a large pan and brown the beef. Stir in the garlic, ginger and curry paste to coat the meat, and cook for 1 to 2 minutes.
  3. Add 200ml water, cover and very gently cook for 45 to 50 minutes, or until the liquid has reduced.
  4. Rinse the rice until the water runs clear, then add the rice and stock to the pan. Cover and cook on the lowest heat for 30 minutes, or until all of the liquid has been absorbed and the rice is cooked. Off the heat, allow it to sit for 20 minutes, tightly covered.
  5. Meanwhile, heat the 2 more tablespoons of oil and slowly sweat the onions for 10 minutes. Add the carrots and curry leaves and cook for 10 minutes, or until golden.
  6. Fluff up the rice with a fork and stir through the veg. Serve with a dollop of yoghurt and some chopped chilli (if using).

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