Name: Slow-cooked beetroot & beef curry (Chukandar Gosht)
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: 3-4 tbsp corn oil or sunflower oil -; 1 black cardamom pod (preferable) or 3 green cardamom pods -; 2.5cm piece of cinnamon -; 1 tsp cumin seeds -; 1 tsp coriander seeds -; 2 medium red onions , sliced -; 1 tsp grated garlic -; 1 tsp grated ginger -; 2 medium tomatoes , chopped -; 1 tsp red chilli powder -; 450g stewing beef , cut into 2.5cm chunks -; 350g raw beetroot , grated -; small pack coriander leaves -; 1 green chilli , chopped -; squeeze of ½ lime -; naan bread or cooked basmati rice -

Slow-cooked beetroot & beef curry (Chukandar Gosht)

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

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.