This vibrant purple root adds a welcome dash of colour and some healthy nutrients to an Indian spice pot
Prep:30 mins
Serves 6
750g raw beetroot, stalks trimmed to 1cmfinger-length piece ginger, chopped3 garlic cloves1 whole red chilli, seeds and allsmall bunch coriander, ½ leaves reserved to serve, remaining leaves and stalks roughly chopped6 cardamom pods2 tbsp tomato paste2 tbsp treacle2 tbsp ground cumin1 tbsp ground coriander2 tsp fennel seed¼ tsp ground cloves3 tbsp sunflower oil1 ½kg British feather blade beef (or other stewing beef), cut into big chunks2 onions, chopped2 beef stock cubes2 tsp garam masalanaan bread, basmati rice and raita or natural yogurt, to serve
STEP 1Put 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.STEP 2Put 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.STEP 3Heat 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.STEP 4Uncover 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.
