Put the beetroot in a large pan of water,
bring to the boil and simmer until tender
– check with a skewer; you may need to
remove smaller ones first while the larger
ones carry on cooking. Drain and cool,
then put on rubber gloves to peel the
skin and remaining stalks. Chop into large
chunks and set aside two-thirds for later.
Put the remaining one-third beetroot
in a food processor or blender with the
ginger, garlic, chilli, chopped coriander,
cardamom pods, tomato paste, treacle,
cumin, ground coriander, fennel seeds,
cloves and 2 tsp ground black pepper.
Whizz to a paste.
Heat oven to 160C/140C fan/gas 3. Heat
half the oil in a big flameproof casserole.
Fry the beef chunks in batches until
browned all over, removing to a dish as
you go. Add the remaining oil, lower the
heat, then tip in the onions and fry gently
until softened, scraping up the beefy bits.
Tip in the spice paste and fry for 5 mins
until really fragrant. Return the beef and
stock cubes with enough boiling water
from a kettle to cover. Bring to a simmer,
then put on the lid and bake for 2 hrs.
Uncover and bake for a further 30 mins
until the beef is really tender. Put back on
the hob and stir in the garam masala and
reserved beetroot to heat through. Season
well with salt, scatter with coriander
leaves and serve with naan, basmati
rice and raita or yogurt, if you like.