Beef & beetroot curry

Name: Beef & beetroot curry
Prep time: 3 h 20 min
Cook time: 3 h 20 min
Total time: 3 h 20 min
Yield: 6
Cuisine: Indian, Asian
Ingredients: 750 grams raw beetroot, stalks trimmed to 1cm; 1 finger-length ginger, chopped; 3 garlic cloves; 1 whole red chilli, seeds and all; 1 small bunch coriander, ½ leaves reserved to serve, remaining leaves and stalks roughly chopped; 6 cardamom pods; 2 Tbsps tomato paste; 2 Tbsps treacle; 2 Tbsps ground cumin; 1 Tbsp ground coriander; 2 teaspoons fennel seed; 0 teaspoons ground cloves; 3 Tbsps sunflower oil; 2 kgs British feather blade beef (or other stewing beef), cut into big chunks; 2 onions, chopped; 2 beef stock cubes; 2 teaspoons garam masala; 1 serving naan bread, basmati rice and raita or natural yogurt, to serve

Beef & beetroot curry is a gluten free recipe with 6 servings. One portion of this dish contains approximately 47g of protein, 58g of fat, and a total of 820 calories. This recipe covers 36% of your daily requirements of vitamins and minerals. It is a rather expensive recipe for fans of Indian food. This recipe from BBC Good Food requires treacle, finger-length piece ginger, ground cloves, and coriander. From preparation to the plate, this recipe takes roughly 3 hours and 20 minutes. It works well as a main course. Love Beets Baby Beetroot), and Creamy beetroot curry.

Instructions

Put the beetroot in a large pan of water, bring to the boil and simmer until tender check with a skewer; you may need to remove smaller ones first while the larger ones carry on cooking.

Ingredients you will need

Beet

Water

Equipment you will use

Skewers

Frying Pan

Drain and cool, then put on rubber gloves to peel the skin and remaining stalks. Chop into large chunks and set aside two-thirds for later.

Put the remaining one-third beetroot in a food processor or blender with the ginger, garlic, chilli, chopped coriander, cardamom pods, tomato paste, treacle, cumin, ground coriander, fennel seeds, cloves and 2 tsp ground black pepper. Whizz to a paste.

Ingredients you will need

Ground Black Pepper

Coriander

Cardamom Pods

Fennel Seeds

Tomato Paste

Beet

Molasses

Chili Pepper

Clove

Garlic

Ginger

Cumin

Equipment you will use

Food Processor

Blender

Heat oven to 160C/140C fan/gas

Equipment you will use

Oven

Heat half the oil in a big flameproof casserole. Fry the beef chunks in batches until browned all over, removing to a dish as you go.

Ingredients you will need

Beef

Cooking Oil

Add the remaining oil, lower the heat, then tip in the onions and fry gently until softened, scraping up the beefy bits. Tip in the spice paste and fry for 5 mins until really fragrant. Return the beef and stock cubes with enough boiling water from a kettle to cover. Bring to a simmer, then put on the lid and bake for 2 hrs.

Ingredients you will need

Spice Paste

Bouillon Cube

Onion

Water

Beef

Cooking Oil

Equipment you will use

Oven

Uncover and bake for a further 30 mins until the beef is really tender. Put back on the hob and stir in the garam masala and reserved beetroot to heat through. Season well with salt, scatter with coriander leaves and serve with naan, basmati rice and raita or yogurt, if you like.

Ingredients you will need

Basmati Rice

Garam Masala

Coriander

Beet

Yogurt

Raita

Beef

Naan

Salt

Equipment you will use

Oven

Equipment

Ingredients

Servings:

750grams

raw beetroot, stalks trimmed to 1cm 1

finger-length ginger, chopped 3

garlic cloves 1

whole red chilli, seeds and all 1small bunch

coriander, ½ leaves reserved to serve, remaining leaves and stalks roughly chopped 6

ground coriander 2teaspoons

fennel seed 0teaspoons

ground cloves 3Tbsps

sunflower oil 2kgs

British feather blade beef (or other stewing beef), cut into big chunks 2

onions, chopped 2

beef stock cubes 2teaspoons

garam masala 1serving

naan bread, basmati rice and raita or natural yogurt, to serve

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are my top picks for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Lubanzi Chenin Blanc with a 4.1 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.