Slowcooked beetroot and beef curry (Chuckander Gosht)

This is a really tasty curry and is quite easy to prepare – if you have a food processor to grate the beetroot. Otherwise you will need gloves.

I added all the ingredients at once and made this in the slow cooker over 8 hours, which I think made the beetroot lose its colour a little. If you kept to the original recipe and cooked it for a shorter time, the beetroot colour should be much more vibrant.

Recipe from BBC Good Food

  • 3-4 tbsp corn oil or sunflower oil
  • 1 black cardamom pod (preferable) or 3 green cardamom pods
  • 2½ cm 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 2½ cm 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
  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.