Chaukandar gosht – Beetroot and beef curry with cinnamon and black cardamom

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Sumayya's vibrant curry is an unusual mix of beetroot and beef, cooked low and slow to make sure the beef is tender. An excellent curry alternative to the standard takeaway and well worth trying at home.

First published in 2015

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.




Chaukandar gosht


Using a large, non-stick lidded wok or saucepan, heat the oil over a medium heat, add the cardamom, cinnamon, cumin and coriander seeds. Once the spices start to sizzle, add the onions and stir-fry until light golden brown
Add the garlic and ginger, and cook for 1 minute 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
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 minutes
Turn up the heat and add the grated beetroot. Stir-fry for a few minutes, then cover the pan, reduce the heat and cook for 1 hour and 15 minutes or until the meat is tender. Stir from time to time and add a little water if the curry becomes too dry
The finished dish should be a thick mushy curry with chunky, tender beef pieces and softened beetroot. Sprinkle with the coriander leaves and green chilli, add a squeeze of lime, and serve with naan or basmati rice
First published in 2015

Sumayya Usmani is a cookbook author, writer and cookery teacher who specialises in Pakistani cuisine.

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