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Chaukandar gosht – Beetroot and beef curry with cinnamon and black cardamom
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.
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
2
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
3
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
4
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
5
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