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Spiced beef & rice hot pot
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Total Time:
1 hour 55 minutes
Flavorful one-pot dish created by renowned chef Lizzie Harris.
Ingredients:
  • 400 g stewing beef
  • 4 cloves of garlic
  • 4 cm piece of ginger
  • 2 large onions
  • 2 carrots
  • 2 tablespoons curry paste of your choice
  • 250 g basmati rice
  • 375 ml organic stock
  • 12 curry leaves
  • natural yoghurt optional
  • 1 fresh red chilli optional
Instructions:
  • Cube the beef. Chop the garlic and ginger finely, slice the onions thinly, and cut the carrots into matchsticks. Heat 1 tablespoon of oil in a large pan, then brown the beef. Mix in the garlic, ginger, and curry paste to evenly coat the beef, cooking for 1 to 2 minutes. Pour in 200ml water, cover, and gently simmer for 45 to 50 minutes until the liquid reduces. Rinse the rice until the water is clear, add it to the pan with stock, cover, and cook on low for 30 minutes until the liquid is absorbed and the rice is cooked. Let it rest for 20 minutes off the heat. In another pan, heat 2 tablespoons of oil. Slowly cook the onions for 10 minutes, then add carrots and curry leaves, cooking for 10 more minutes until golden. Fluff up the rice, mix in the vegetables, and serve with a dollop of yogurt and chopped chili on the side.

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