Spiced beef & rice hot pot

Name: Spiced beef & rice hot pot
Total time: 1 h 55 min
Yield: 4
Ingredients: 400 g stewing beef; 4 cloves of garlic; 4 cm piece of ginger; 2 large onions; 2 carrots; olive oil; 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

With carrots & fresh chilli

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

Serves 4

Cooks In1 hour 55 minutes

DifficultyNot too tricky

Jamie Magazine Beef Mains Stew

Nutrition per serving

Calories 501 25%
Fat 14.9g 21%
Saturates 2.7g 14%
Sugars 8.2g 9%
Protein 29.7g 59%
Carbs 61.9g 24%

Of an adult's reference intake

Jamie Magazine

By Lizzie Harris

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Ingredients

400 g stewing beef
4 cloves of garlic
4 cm piece of ginger
2 large onions
2 carrots
olive oil
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

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Jamie Magazine

By Lizzie Harris

Tap For Ingredients

Method

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.
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.
Add 200ml water, cover and very gently cook for 45 to 50 minutes, or until the liquid has reduced.
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.
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.
Fluff up the rice with a fork and stir through the veg. Serve with a dollop of yoghurt and some chopped chilli (if using).