The BBC Good Food logo
Slow-cooked beetroot & beef curry (Chukandar Gosht)

Slow-cooked beetroot & beef curry (Chukandar Gosht)

A star rating of 4.8 out of 5.16 ratingsRate
Magazine subscription – choose a brand-new cookbook from Jamie Oliver, Mary Berry and Nadiya Hussain
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Gluten-free
Nutrition: per serving


  • 3-4 tbsp corn oil or sunflower oil
  • 1 black cardamom pod (preferable) or 3 green cardamom pods
  • 2.5cm 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 2.5cm chunks
  • 350g raw beetroot , grated

To serve

  • small pack coriander leaves
  • 1 green chilli , chopped
  • squeeze of ½ lime
  • naan bread or cooked basmati rice


  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, January 2014

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.8 out of 5.16 ratings

Sponsored content