Ingredients for - Slow-cooked beetroot & beef curry (Chukandar Gosht)

1. 3-4 tbsp corn oil or sunflower oil
2. 1 black cardamom pod (preferable) or 3 green cardamom pods
3. 2.5cm piece of cinnamon
4. 1 tsp cumin seeds
5. 1 tsp coriander seeds
6. 2 medium red onions , sliced
7. 1 tsp grated garlic
8. 1 tsp grated ginger
9. 2 medium tomatoes , chopped
10. 1 tsp red chilli powder
11. 450g stewing beef , cut into 2.5cm chunks
12. 350g raw beetroot , grated
13. small pack coriander leaves
14. 1 green chilli , chopped
15. squeeze of ½ lime
16. naan bread or cooked basmati rice

How to cook deliciously - Slow-cooked beetroot & beef curry (Chukandar Gosht)

1 . Stage

Using a large, non-stick lidded wok or saucepan, heat the oil over a medium flame, add the cardamom, cinnamon, cumin and coriander seeds. Once the spices start to sizzle, add the onions and stir-fry until light golden brown.

2 . Stage

Add the garlic and ginger, and cook for 1 min until it no longer smells raw. Add a splash of water if the garlic and ginger start to stick to the pan, then add the tomatoes and cook until soft.

3 . Stage

Add 1 tsp salt, red chilli powder and the beef, turn up the heat and stir-fry until the meat is sealed on all sides. Reduce the heat to medium-low, cover loosely and cook for about 10 mins.

4 . Stage

Turn up the heat and add the grated beetroots. Stir-fry for a few mins, then cover the pan, reduce the heat and cook for 1 hr 15 mins or until the meat is tender. Stir from time to time and add a little water if the curry becomes dry.

5 . Stage

The finished dish should be a thick mushy curry with chunky, tender beef pieces and softened beetroots. Sprinkle with the coriander leaves and green chilli; add a squeeze of lime, and serve with naan or basmati rice.