Slow-cooked beetroot & beef curry (Chukandar Gosht)
This Pakistani curry has a deep purple hue and is flavoured with fragrant cinnamon, cumin and coriander
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Prep:15 mins
Cook:1 hrs 40 mins
- Serves 4
- Easy
Nutrition per serving
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kcal 323
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fat 16g
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saturates 4g
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carbs 14g
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sugars 12g
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fibre 5g
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protein 28g
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salt 0g
Ingredients
- 3-4 tbsp corn oil or sunflower oil
- 1 black cardamom pod (preferable) or 3 green cardamom pods
- 2½ cm 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 2½ cm chunks
- 350g raw beetroot, grated
- small pack coriander leaves
- 1 green chilli, chopped
- squeeze of ½ lime
- naan bread or cooked basmati rice
Method
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.
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.
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.
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.
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.
