Slow-cooked beet and beef curry (Chukandar Gosht)
By Sumayya Usmani for BBC Good Food – submitted by Lori, Yorkville CSA This Pakistani curry is a visual and olfactory pleasure with a deep purple color and heady aroma of cinnamon, cumin, and coriander. Canola oil works well if you don’t have corn or sunflower.
Ingredients
- 3-4 TBS corn oil or sunflower oil
- 1 black cardamom pod preferable or 3 green cardamom pods
- 1- inch piece of cinnamon stick
- 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 chili powder
- 1 lb stewing beef cut into 1-inch chunks
- ¾ lb raw beets grated
- For serving:
- 2 TBS cilantro
- 1 green chili chopped
- squeeze of ½ lime
- naan bread or cooked basmati rice
Instructions
- Click here for instructions (BBC Good Food)