Beef and beetroot are a match made in heaven and in this delicious curry recipe, they make a winning combination. The sweetness of the beetroot works wonderfully well with the spices and the quick homemade curry paste adds bags of flavour.
- 1 1/2 kg stewing beef
- 750g beetroot
- 2 onions, chopped
- Thumb-sized piece root ginger
- 1 red chilli
- 3 garlic cloves
- 2 tbsp. each tomato puree, treacle (or honey) and ground cumin
- 6 cardamom pods
- 2 tsp. each fennel seeds and ground coriander
- 1/4 tsp. ground cloves
- Large handful freshly chopped coriander
- Beef stock cube or pot
- Salt and pepper
- 2 tsp. garam masala
- Oil to fry
Trim the beetroot and put into a pot of boiling water. Simmer until tender, then drain, cool and peel. Chop into large chunks and put 1/3 into a blender.
Dice the ginger, garlic and chilli. Put into the blender with the beetroot, along with the tomato puree, treacle, cumin, cardamom pods, fennel seeds, ground coriander and ground cloves. Whiz until smooth.
Heat oil in a large, heavy-bottomed saucepan. Fry the beef in batches, browning all over. Scoop out with a slotted spoon and set to one side. In the same pan, heat extra oil and add the onions. Fry over a low heat, gently, for around 15 minutes.
Add the spice and beetroot mix that you made earlier. Fry for 5 minutes or until fragrant, then add the beef, any juices, the beef stock pot and enough boiling water to cover. Bring to a simmer, cover with a lid, then put into a 140C oven for 2 hours.
Uncover and bake for another 30-50 minutes or until the beef is tender. Put back onto the hob, then stir in the salt, pepper and garam masala, along with about half of the coriander and the rest of the beetroot. Cook until the beetroot is heated through, then serve with the rest of the coriander sprinkled over the top.