This was an absolute delight to make and the flavours made it even better which made this the perfect dish for New Year’s Eve.

This dish was taken from the last book from The Hairy Bikers which was in the process of being written as Dave Myers sadly passed away. Having received the book as a Christmas present I thought it would only be fitting to create one of their dishes for New Year’s Eve.

This book is a brilliant read. Sad, very sad but a brilliant read !

With my interest in Indian – Asian cooking this take on a classic modified to suit Indian flavours was just perfect!

Ingredients-

Curry –

2 tbsp of olive oil

20 curry leaves

1 tsp of mustard seeds

1 large onion finely sliced

2 tbsp of garlic & ginger paste

750g tray of stewing / braising steak cut into small cubes

2 tbsp of plain flour

2 tbsp of tomato purée

1 tbsp of curry powder

2 large carrots cut into discs

500ml of deep flavoured beef stock (I used two Knorr stock pot rich beef pots)

1 tbsp of HP sauce

Salt & pepper

For the topping –

25g of butter

1 tsp of cumin seeds

2 garlic cloves diced

2 green chillies chopped into rings

800g of potatoes peeled and thinly sliced

100g grated cheddar cheese

Coriander leaves

Method –

Heat the olive oil in a heavy based pan. Once the oil is hot at the mustard seeds and curry leaves to flavour the oil.

As soon as the mustard seeds start to pop add the diced onions. Cook the onions until they are golden brown which should take about 5 minutes.

Add the garlic & ginger paste. Mix well and fry for another couple of minutes or so.

Whilst the ginger & garlic is cooking add the 2 tbsp of plain flour to a mixing bowl. Add the diced beef and coat the beef. Dust of any excess flour.

Add the beef to the hot pan and brown the meat.

Once the meat has all browned add the curry powder and tomato purée. Give this a good mix around the pan ensuring the powder and purée coat the meat.

Add the carrots and beef stock followed by the HP Sauce. Cover and simmer for 30 minutes.

Whilst the beef is simmering now prepare the topping.

Heat the butter in a frying pan. Once the butter has melted add in the tsp of cumin seeds. The butter will foam but this is ok. Fry the cumin seeds for 30 seconds.

After 30 seconds place the diced garlic and green chillies into the butter. Give it 20 seconds or so then remove the pan from the heat.

Remove the lid from the beef curry. The sauce will have thickened and your kitchen will smell amazing.

Carefully placed the sliced potato evenly over the top of the beef curry. Once the potatoes are placed on top, season with salt. Pour over the butter mix from the frying pan.

Place the lid back on the pan. Again, cook for another 30 minutes to cook the potatoes. Pre-heat your oven to 180c.

Once the potatoes are cooked. Remove the lid. Cover the potatoes with the grated cheese and coriander leaves.

Place in the oven crisp up the top, this should only take 10 minutes or so. However, this is your choice, depending how you like the topping. The cheese and the potatoes will create a beautiful crust.

This is a fantastic piece of comfort food. It’s also ideal as a centre piece for a dinner party as it can be prepared in advance then placed in the oven when your guests arrive.

I served mine with diced savoy cabbage and tenderstem broccoli.

Again, full credit to The Hairy Bikers for this wonderful dish! Thank you guys.

Rest in peace Dave Myers ❤️