This Beef Hotpot recipe features a slow cooked rich beef stew influenced by Moroccan flavours & is a sliced sweet potato topping.
Moroccan Spiced Hotpot.
Depending on where you are from the name hotpot means different things. I’m British so to me a hotpot is a pie with a “scalloped” potato topping.
The most well known British variant is the Lancashire hotpot, which features either lamb or mutton.
A Chinese hotpot is a group meal, it is a broth that simmers away whilst you dip in an array of raw ingredients, cooking them in the broth.
Japanese hotpots follow a similar idea although can be less communal. The most famous is Sukiyaki and it features very finely sliced beef that you cook in a broth.
This beef hotpot recipe goes trawling for new influences and flavours. It features a rich sweet and sour stew heavily influenced by Moroccan flavours.
We have dried apricots and sumac offering the sweet and sour elements and a bit chilli to liven everything up.
Then rather than potatoes we create a sweet potato crust and cook it all up in a cast iron pan.
A classic British hotpot tends to be a one-pot dinner, much like my chicken hotpot.
This beef hotpot recipe is no different and is perfectly filling as a meal in and of itself.
But it is a very meaty meal and I serve this for two. Although I do often add a simple salad on the side, something like a scaled-down version of this carrot salad is perfect.
However, you could stretch this to a meal for four and add some sides. It is tempting to suggest some simple steamed vegetables.
If you wanted to increase the vegetable element then you could serve this with my roasted vegetable couscous.
This Beef Hotpot recipe features a meeting of two cuisines, a very British style pie topped with sliced sweet potato meets a Moroccan influenced beef stew.
- 450 g (1 lb) Stewing Beef
- 1 Tbsp Cooking Oil
- 1 Tsp Turmeric Powder
- 1/4 Tsp Black Pepper
- 1/2 Tsp Salt
- 250 g (8.8 oz) Onion
- 3 Garlic Cloves
- 1 Red Chilli Pepper
- 100 g (3.5 oz) Dried Apricots
- 1/2 Tsp Ground Cumin
- 1 1/2 tsp Paprika
- 1 Tsp Sumac
- 1 Tbsp Zaatar
- 2 Tbsp Chopped Coriander
- 300 g (10.5 oz) Sweet potato
- 1 Tbsp Olive Oil
- 50 g (1.75 oz) Butter
- Salt to taste
- Cut the Beef into 2cm cubes.
- Chop the onion into a 1cm dice.
- Dice the garlic and chilli as finely as you can.
- Cut the apricots in half.
- Heat the oil in a pan over a medium high heat.
- Season then fry the beef until nicely browned.
- Add the onion, garlic and chilli and cook for 5 minutes, stirring occasionally.
- Throw in the apricots, then sprinkle over the ground cumin, turmeric and paprika.
- Stir and add just enough water to cover then transfer to an oven.
- Bake at 180°C or 350°F for 60 minutes.
- Check occasionally and add more water if it is drying out too much and stir in any caramalised bits of beef.
- After an hour slice the sweet potato into 1-2mm thick slices.
- Pour the olive oil over the sweet potato and then season with salt and pepper.
- Arrange these slices over the top of the hotpot and dot over the butter.
- Turn up the heat on the oven and return cooking at 200°C or 400°F for 30-35 minutes.
Amount Per Serving: Calories: 724Total Fat: 38gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 18gCholesterol: 91mgSodium: 946mgCarbohydrates: 84gFiber: 14gSugar: 44gProtein: 20g
Calorific details are provided by a third-party application and are to be used as indicative figures only.