This Pakistani curry has a deep purple hue and is flavoured with fragrant cinnamon, cumin and coriander
Prep:15 mins
Serves 4
3-4 tbsp corn oil or sunflower oil1 black cardamom pod (preferable) or 3 green cardamom pods2.5cm piece of cinnamon1 tsp cumin seeds1 tsp coriander seeds2 medium red onions, sliced1 tsp grated garlic1 tsp grated ginger2 medium tomatoes, chopped1 tsp red chilli powder450g stewing beef, cut into 2.5cm chunks350g raw beetroot, grated
STEP 1Using 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.STEP 2Add 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.STEP 3Add 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.STEP 4Turn 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.STEP 5The 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.
