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Slow-cooked beetroot & beef curry (Chukandar Gosht)

Slow-cooked beetroot & beef curry (Chukandar Gosht)

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A star rating of 4.8 out of 5.16 ratingsRate
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  • 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
NutrientUnit
kcal323
fat16g
saturates4g
carbs14g
sugars12g
fibre5g
protein28g
salt0g
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Ingredients

  • 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

Method

  • 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

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A star rating of 4.8 out of 5.16 ratings
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