Beef Beetroot Curry Recipes

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SLOW-COOKED BEETROOT & BEEF CURRY (CHUKANDAR GOSHT)



Slow-cooked beetroot & beef curry (Chukandar Gosht) image

This Pakistani curry has a deep purple hue and is flavoured with fragrant cinnamon, cumin and coriander

Provided by Sumayya Usmani

Categories     Main course

Time 1h55m

Number Of Ingredients 16

3-4 tbsp corn oil or sunflower oil
1 black cardamom pod (preferable) or 3 green cardamom pods
2.5cm piece of cinnamon
1 tsp cumin seeds
1 tsp coriander seeds
2 medium red onions , sliced
1 tsp grated garlic
1 tsp grated ginger
2 medium tomatoes , chopped
1 tsp red chilli powder
450g stewing beef , cut into 2.5cm chunks
350g raw beetroot , grated
small pack coriander leaves
1 green chilli , chopped
squeeze of ½ lime
naan bread or cooked basmati rice

Steps:

  • Using a large, non-stick lidded wok or saucepan, heat the oil over a medium flame, 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 min 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 mins.
  • Turn up the heat and add the grated beetroots. Stir-fry for a few mins, then cover the pan, reduce the heat and cook for 1 hr 15 mins or until the meat is tender. Stir from time to time and add a little water if the curry becomes dry.
  • The finished dish should be a thick mushy curry with chunky, tender beef pieces and softened beetroots. Sprinkle with the coriander leaves and green chilli; add a squeeze of lime, and serve with naan or basmati rice.

Nutrition Facts : Calories 323 calories, Fat 16 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 12 grams sugar, Fiber 5 grams fiber, Protein 28 grams protein

BEEF & BEETROOT CURRY



Beef & beetroot curry image

This vibrant purple root adds a welcome dash of colour and some healthy nutrients to an Indian spice pot

Provided by Sarah Cook

Categories     Dinner, Main course

Time 3h20m

Number Of Ingredients 18

750g raw beetroot , stalks trimmed to 1cm
finger-length piece ginger , chopped
3 garlic cloves
1 whole red chilli , seeds and all
small bunch coriander , ½ leaves reserved to serve, remaining leaves and stalks roughly chopped
6 cardamom pods
2 tbsp tomato paste
2 tbsp treacle
2 tbsp ground cumin
1 tbsp ground coriander
2 tsp fennel seed
¼ tsp ground cloves
3 tbsp sunflower oil
1 ½kg British feather blade beef (or other stewing beef), cut into big chunks
2 onions , chopped
2 beef stock cubes
2 tsp garam masala
naan bread , basmati rice and raita or natural yogurt, to serve

Steps:

  • Put the beetroot in a large pan of water, bring to the boil and simmer until tender - check with a skewer; you may need to remove smaller ones first while the larger ones carry on cooking. Drain and cool, then put on rubber gloves to peel the skin and remaining stalks. Chop into large chunks and set aside two-thirds for later.
  • Put the remaining one-third beetroot in a food processor or blender with the ginger, garlic, chilli, chopped coriander, cardamom pods, tomato paste, treacle, cumin, ground coriander, fennel seeds, cloves and 2 tsp ground black pepper. Whizz to a paste.
  • Heat oven to 160C/140C fan/gas 3. Heat half the oil in a big flameproof casserole. Fry the beef chunks in batches until browned all over, removing to a dish as you go. Add the remaining oil, lower the heat, then tip in the onions and fry gently until softened, scraping up the beefy bits. Tip in the spice paste and fry for 5 mins until really fragrant. Return the beef and stock cubes with enough boiling water from a kettle to cover. Bring to a simmer, then put on the lid and bake for 2 hrs.
  • Uncover and bake for a further 30 mins until the beef is really tender. Put back on the hob and stir in the garam masala and reserved beetroot to heat through. Season well with salt, scatter with coriander leaves and serve with naan, basmati rice and raita or yogurt, if you like.

Nutrition Facts : Calories 467 calories, Fat 22 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 16 grams sugar, Fiber 4 grams fiber, Protein 51 grams protein, Sodium 1.4 milligram of sodium

BEET ROOT CURRY GOODNESS RECIPE BY TASTY



Beet Root Curry Goodness Recipe by Tasty image

Here's what you need: large onion, garlic cloves, fresh ginger, medium sized beets, potato, non-dairy milk, filtered water, curry powder, nutmeg, cumin, himalayan salts, black pepper, onion powder

Provided by Sharon Benari

Categories     Appetizers

Yield 6 servings

Number Of Ingredients 13

1 large onion, chopped
3 garlic cloves, minced
1 tablespoon fresh ginger, minced
2 medium sized beets, peeled and cut to cubes
1 potato, peeled, cut to cubes
2 cups non-dairy milk
1 cup filtered water
2 tablespoons curry powder
½ teaspoon nutmeg
½ teaspoon cumin
1 ½ himalayan salts
⅓ teaspoon black pepper
1 teaspoon onion powder

Steps:

  • In a large pot, saute the chopped onions in olive oil until translucent.
  • Add the minced garlic cloves and fry for 2 more minutes.
  • Add the minced ginger, and the beets.
  • Fry the beets in the pot with the onion for 5 minutes, stirring well.
  • Add the water and cook for 20 minutes. The beets will start to soften. Then, add the potato cubes.
  • Add the milk and the spices and cook in a covered pot for 20 more minutes.
  • Serve with your choice of grain or bread.

Nutrition Facts : Calories 75 calories, Carbohydrate 15 grams, Fat 1 gram, Fiber 3 grams, Protein 2 grams, Sugar 4 grams

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