Slow-cooked beetroot & beef curry (Chukandar Gosht)

Slow-cooked beetroot & beef curry (Chukandar Gosht)

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(7 ratings)

Prep: 15 mins Cook: 1 hr, 40 mins


Serves 3
This Pakistani curry has a deep purple hue and is flavoured with fragrant cinnamon, cumin and coriander

Nutrition and extra info

  • Gluten-free

Nutrition: per serving

  • kcal326
  • fat20g
  • saturates5g
  • carbs12g
  • sugars110g
  • fibre4g
  • protein25g
  • salt1.5g
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  • 3-4 tbsp corn oil or sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 1 black cardamom pod (preferable) or 3 green cardamom pods
  • 2½ cm piece of cinnamon



    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • 1 tsp cumin seeds
  • 1 tsp coriander seeds

    Coriander seed

    kor-ee-and-er seed

    The small, creamy brown seeds of the coriander plant give dishes a warm, aromatic and slightly…

  • 2 medium red onion, sliced
  • 1 tsp grated garlic



    Part of the lily, or alium, family, of which onions are also a member, garlic is one of the most…

  • 1 tsp grated ginger



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 2 medium tomato, chopped



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 1 tsp red chilli powder
  • 450g stewing beef, cut into 2½ cm chunks
  • 350g raw beetroot, grated



    A favourite in 1970's British salads (served cooked and pickled in vinegar), beetroot is a…

To serve

  • small pack coriander leaves
  • 1 green chilli, chopped
  • squeeze of ½ lime



    The same shape, but smaller than…

  • naan bread or cooked basmati rice


  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. 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. 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. 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. 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.

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Comments (11)

reevey's picture

Great dish and I was generous with spices but still felt it lacked a bit of oomph. Great concept but will need to give it another go and add a few chilli flakes to pep it up.
Loved the beetroot, so unusual and hubby enjoyed the leftovers for lunch the next day.

suzymmorton's picture

After reading the comments below I was worried this dish would be a bit bland. I probably used bigger quantities of spices that suggested here but I also used more beetroot (but used 300g beef for 2 of us). I put in a beef stock cube instead of just adding salt. It was delicious! The beef was incredibly tender and there was just enough of a kick from the chilli without it being overpowering.

I served it with swede and carrot mash which I spiced with toasted crushed cumin and coriander seeds. I'll definitely be making this again - and would be tempted to serve with a spoonful of plain yoghurt or creme fraiche.

jennypiccolo's picture

Cooked it for longer than it said and needed to add water to it to stop it drying out as a result, but found it to be really tasty and it had a good kick. I'd definitely make it again.

misslulu's picture

A lot of prep and to get my beef tender ended up putting it in the pressure cooker added more chilli powder and despite leaving in the fridge overnight hoping it would enhance the flavours found it bland which was a shame.

alisonrkerr's picture

Really tasty and easy curry, even our 2 year old loved it.

swede2112's picture

I thought this was bland. Overall the combination was good but it needs much more punch...

SumayyaUsmani's picture

My advice to swede2112 would be to kick it up a bit by adding more spice and chilli if you think it's too bland for your liking - I write recipes for the averagely tolerant spice eater, no reason why you can't make a recipe your own by adding more energy to it. Recipes are always to make your own! Enjoy! - Sumayya Usmani

anja1cam's picture

(repeating my comment as mobile site does not seem to have recorded it)

Very tasty curry, easy to make and delicious fragrant taste. I forgot to buy tomatoes so I used a 400g tin. To minimize the mess I grated the beetroot in a food processor.
Served with plain yoghurt and Naan bread, delicious!

anja1cam's picture

This was delicious and fragrant. Very simple to make, a food processor helps with minimising the mess when grating the beetroot. Had forgotten to buy tomatoes so used a tin which worked well. Served with plain yogurt and naan.

MikWilding's picture

I struggled to find raw beetroot for this recipe. Ended up using 4 precooked beetroot (not pickled) and used half the amount at the point the recipe then added the other half about 1 hour into the cooking.

Great tasting curry, will definitely make it again.

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Tips (1)

clarecomrie's picture

Change the format back to the original, just printed this. THREE pages, format is absolute rubbish. Just go back to the one you had before, its driving me MAD!

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