- 500g cooked beetroot
- 1 inch ginger, peeled
- 3 garlic cloves
- 1 red chilli, seeds and all
- 6 cardamom pods
- 2 tbsp tomato puree
- 2 tbsp black treacle
- 2 tbsp ground cumin
- 1 tbsp ground coriander
- 2 tsp fennel seeds
- ½ tsp ground cloves
- 2 tbsp oil
- 500g stewing steak/casserole beef, cut into big chunks
- 1 onion, chopped
- 2 beef stock cubes
- 2 tsp garam masala
- Pre heat the oven to 150C.
- Put one third of the beetroot into a processor r blender with the ginger, garlic, chilli, cardamom pods, tomato puree, treacle, cumin, Coriander, fennel seeds, cloves and season with black pepper. Whizz to a paste.
- Heat the oil in a flameproof casserole dish and fry the beef until browned, then remove to a plate.
- Lower the heat, add the onions to the casserole dish and fry for a couple of minutes until softened.
- Tip in the paste and fry for 5 minutes until fragrant.
- Return the beef with the stock cubes, made up with enough boiling water to cover. Bring to a simmer, then put on the lid and place in the oven. Bake for 2 hours.
- Remove from the oven and check the consistency. If it is really think, add a little more boiling water and return to the oven. If it is still runny, remove the lid and return to the oven. Bake for a further 30 minutes.
- Turn off the oven and return the dish to the hob. Chop the beetroot and stir in with the garam masala, until heated through.
- Serve with rice and naan bread.
This is a spicy/hot dish, but I only added half of the chilli seeds to make it bearable for my husband, who finds curries spicier than I do.
If you are making this for 4 people, just double the beetroot, beef and add more stock, not the spices.
The beetroot adds a lovely sweet contrast to the spiciness.
This could be done in the slow cooker for 6-8 hours on low.