A style I am most comfortable cooking, a meat and vegetable curry that allows flavours to develop over a long slow cook. The end result is a thick rich sauce where meat is infused with whole spice and allowed to reach melt in the mouth consistency. Many people are familiar with the rich slow-cooked thick curries of South Asian cuisine, but this recipe is a particular favourite using seasonal beetroot with beef; the vibrant colour and haunting spice is wonderful of colder autumn and winter evenings.
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