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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.
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