This recipe calls for Madras Paste Pots
Our authentic blend of aromatic spices including cumin, black pepper and chilli for a beautifully balanced Madras dish, packed into a handy pot for two.
Madras and Apricot Beef Hotpot
This dish serves up a warming spiced hotpot recipe, cooked with dried apricots to add a beautiful sweetness to the dish. Marinating the beef and fruit in the Patak's Madras Paste Pots brings a haunting spice to this classic British dish. Recipe by Karen Burns-Booth.
Ingredients
Serves 4 people
- 500g of braising steak, cut into small chunks
- 100g of dried apricots
- 1 Patak’s madras paste 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
Method
- 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
-
Serves 4 people
- 500g of braising steak, cut into small chunks
- 100g of dried apricots
- 1 Patak’s madras paste 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
-
- 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
