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.

  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.

A Very Berry Jelly

Writer, blogger and homemaker Cherry Menlove will be demonstrating her baking and craft skills at the Chefs’ Theatre at Wealden Times Midsummer Fair’s Sew, Grow, Eat festival in June. Cherry has compiled a selection of her delicious recipes in her...

All in One Chicken with New Potatoes & Peppers

This really is one of the quickest and easiest recipes so ideal for feeding families easily and quickly during the holidays. Everything goes into one pan and comes with its own delicious gravy – for younger children I just serve...

All-In-One Rhubarb and Almond Cake

This cake is a standby dessert in my home at any time of year – I just add whatever fruit is in season so it becomes apple and blackberry in autumn, raspberry and redcurrant in the summer and mincemeat and...