Beetroot chilli eggplant and beef hotpot

Beetroot, Chilli, Eggplant & Beef Hotpot


Preheat oven to 180°C.

In a large ovenproof pan with a lid, fry the shallots in the oil over a medium-high heat until soft. Add the steak in batches so that it has room to brown on each side. Once all the steak has browned add it all back in the pan and add ginger, garlic, eggplant, beetroot and chillies and stir for 1 minute. Add the broth, lemon juice, tamarind paste and sugar and season, stirring to combine. Place the lid on the pan and bake in the oven for 2 hours, checking after 1 hour and adding more broth if needed.

Serve with coriander and lemon rind.


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