This deliciously sweet curry recipe comes from Anna's Family Kitchen where you can find recipes and food tips to help make planning and preparing your family meals all the more enjoyable.

Aside from giving this curry an amazing colour, the beetroot adds a sweetness and richness. Serve with rice, a dollop of yogurt and fresh coriander.

1. Chop the beetroot into large chunks and in a food processor or blender whizz one third of it with the ginger, garlic, chilli, coriander stalks, cardamom, tomato puree, brown sugar, cumin, ground coriander, fennel seeds, cloves and 2 tsp ground black pepper.
2. In a large pan, heat 2 tbsp oil and colour the beef chunks in batches until browned all over. Set aside.
3. Add another tablespoon of oil to the pan and sauté your onions for 5 minutes before returning the beef to the pan with the spice paste and the balsamic vinegar.
4. Add the stock, then bring the curry to a simmer and cook in a low oven (130°C) or slow cooker for 4-8 hours. You could alternatively cook it at 160°C for 2-3 hours but I think it works better cooked slow and low. Uncover the curry, add the reserved beetroot and garam masala and return to the oven uncovered for 30 minutes.

Find more delicious recipes at Anna’s Family Kitchen.

Wine+

This recipe is deliciously sweet and spicy and an equally spicy red wine would go really well. We’ve gone for a rich, full bodied Zinfandel known for its
black-fruit flavour and warm, sweet spice notes. Black Ridge Zinfandel is a Californian red (The Secret Cellar, Wadhurst £12.50) with rich berry flavours matched with a full body and great length, the perfect foil for a warming curry.