Beef with beetroot in aromatic Indian curry

• fresh beetroot↗750g g

  stems trimmed to 1 cm

• ginger root (finger-length)

  sliced

• garlic3
• red chili↗1

  with seeds

• cilantro

  ½ leaf reserved for garnish, rest of leaves and stems coarsely chopped

• cardamom pods6
• tomato paste2 ст. л. tbsp
• black treacle↗2 ст. л. tbsp
• ground cumin↗2 ст. л. tbsp
• ground coriander1 ст. л. tbsp
• fennel seeds↗2 ч. л. tsp
• ground cloves¼ ч. л. tsp
• sunflower oil↗3 ст. л. tbsp
• beef (fillet)↗1 ½kg kg

  (or other stewing beef), cut into large pieces

• onion2

  sliced

• яловичі бульйонні кубики↗2
• гарам масала↗2 ч. л.
• наан↗

  басматі рис і раїта або натуральний йогурт — до подачі

Step-by-step instructions

1. 1

   Place the beetroot in a large pot, cover with water, bring to a boil and simmer until tender (test with a fork). If there are several root vegetables in the pot, first remove the smaller ones while the larger continue cooking. Drain the water, cool, put on rubber gloves, peel off the skin and remaining stems, cut into large cubes and set aside two‑thirds, leaving the rest for the spice paste.

2. 2

   Place the remaining beetroot (about one third) in a food processor or blender, add ginger, garlic, chili, chopped coriander, cardamom pods, tomato paste, black treacle, cumin, ground coriander, fennel seeds, cloves and 2 tsp ground black pepper. Blend to a smooth paste.

3. 3

   Preheat the oven to 160 °C (140 °C with convection, gas 3). In a large oven‑proof pot heat half the oil. Sear the beef pieces in batches until browned on all sides, removing them to a separate plate. Add the remaining oil, reduce the heat, add the onion and sauté until translucent, returning the browned meat pieces. Add the spice paste and fry for 5 minutes until fragrant. Return the beef, add stock cubes and enough hot water to cover the ingredients. Bring to a gentle boil, cover and bake for 2 hours.

4. 4

   Remove the lid and bake for another 30 minutes until the meat is very tender. Return the pot to the stove, add garam‑masala and the set‑aside beetroot, heat through. Season with salt to taste, sprinkle with coriander leaves and serve with naan, basmati rice, raita or natural yoghurt.