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


First published in 2015
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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
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