Slow-cooked beetroot & beef curry (Chukandar Gosht)

• corn oil or sunflower oil tbsp
• black cardamom pod↗1

  (preferable) or 3 green cardamom pods

• piece of cinnamon
• cumin seeds↗1 tsp tsp
• coriander seeds↗1 tsp tsp
• medium red onions↗2

  sliced

• grated garlic1 tsp tsp
• grated ginger1 tsp tsp
• medium tomatoes↗2

  chopped

• red chilli powder↗1 tsp tsp
• stewing beef↗450g g

  cut into 2.5cm chunks

• raw beetroot↗350g g

  grated

• small pack coriander

  leaves

• green chilli↗1

  chopped

• squeeze of ½ lime
• naan bread↗

  or cooked basmati rice

Step-by-step instructions

1. 1

   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. 2

   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. 3

   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. 4

   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. 5

   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.