Prep time:
Cooking time: 6 hours
Total time:
Serves: 6
700g cooked beetroot - either cook your own or buy pre-cooked beetroot (but not in a jar, it has to be fresh not pickled)
10 cm ginger, peeled and chopped
4 garlic cloves crushed
2 red chillies deseeded
30g bunch fresh coriander, stalks chopped, leaves reserved
6 cardamom pods, seeds removed
2tbsp tomato puree
2tbsp brown sugar
2tbsp balsamic vinegar
2tbsp ground cumin
1tbsp ground coriander
2tsp fennel seeds
¼tsp ground cloves
1.5kg stewing beef steak - feather blade works well
3tbsp olive oil
2 onions chopped
200ml beef stock
1tbsp garam masala
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. 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.
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