This unique curry features the star of this month’s newsletter, beetroot, and though the idea of beetroot in a curry at first may sound a bit left-field, it works really, really well. The sweetness and earthiness of the beetroot stands out and balances the spice, and the beetroot holds its form and shape well, leaving lovely big chunks of it to enjoy. Different, for sure, but this curry has become one of our favourites! This recipe makes quite a bit of curry, but don’t worry as it freezes really well. We like it served with basmati rice, and plenty of raitha (yoghurt sauce).

01.

Ingredients

750g stewing beef
400g raw beetroot, stalks trimmed to 1 inch
1 large onion, finely chopped
thumb sized piece of ginger, minced
4 cloves garlic, minced
2 red chillies, chopped
1tbs tomato puree or our lovely tomato powder
1tbs Spice Mountain jaggery
handful chopped fresh coriander
6 cardamom pods
3tsp Spice Mountain Madras curry blend (hot or mild)
2tsp fennel seed
2tsp garam masala

02.

Method

  • Put the beetroot into a large pan of water, bring to the boil and then simmer till tender – check them with a skewer, smaller beets will of course cook faster. Drain them and cool, then put on your rubber gloves to peel the skin off. Chop them into large chunks, and set aside two thirds for later.
  • Put the remaining third into a blender with the garlic, chilli and coriander and give it a whizz.
  • Heat some sunflower or vegetable oil in a large, heavy pan and add the onion, frying it till golden, then add the cardamom, fennel seeds and curry powder, then the paste you have made, and also the tomato puree. Give this a few stirs before adding the beef.
  • Keep stirring until the beef is thoroughly coated with the spicy paste, then add enough water just to cover the meat. Bring the pan to a gentle simmer, then cover and leave to bubble away on a low heat for two hours or so, keeping an eye on the liquid.
  • After two hours add the reserved cooked beetroot, and the garam masala, then cook for another 20 minutes or so, until the beef is meltingly tender.