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

1 hour 30 minutes


Chaukandar gosht

  • 450g of braising beef, chopped into chunks
  • 1 black cardamom pod
  • 1 stick of cinnamon
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 2 medium red onions, sliced
  • 1 tsp garlic, grated
  • 1 tsp ginger, grated
  • 2 tomatoes, chopped
  • 1 tsp salt
  • 1 tsp red chilli powder
  • 350g of raw beetroot, grated
  • 1 bunch of coriander, finely chopped
  • 1 green chilli, chopped
  • juice of half a lime, to serve
  • 4 tbsp of sunflower oil


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