Go Back
–+ servings

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.
No ratings yet
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour 40 minutes
Total Time 1 hour 55 minutes
Course Main Course
Cuisine Pakistani
Servings 4

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
 

Keyword dairy-free, gluten free, grain/rice, main course, meat, one-pot