3-4 tbsp corn oil or sunflower oil
1 black cardamom pod (preferable) or 3 green cardamom pods
2.5cm/1in piece of cinnamon
1 tsp each cumin and coriander seeds
2 medium red onions, sliced
1 tsp each grated garlic and ginger
2 medium tomatoes, chopped
1 tsp red chilli powder
450g/1lb stewing beef, cut into 2.5cm/1in chunks
350g/12oz raw beetroot, grated
small pack coriander leaves
1 green chilli, chopped
squeeze of ½ lime
naan bread or cooked basmati rice
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.
326 kcals, protein 25g, carbs 12g, fat 20g, sat fat 5g, fibre 4g, sugar 10g, salt 1.5g