Beef & Beetroot Bhuna

Juicy beef and beetroot blend perfectly to create an earthy, rich curry

Beetroot in a curry is not the obvious ingredient but it certainly makes this dish, helping to create a slightly sweet but grounded sauce. Cooking the beef low and slow helps create tender meat and a delicious sauce from the beetroot, tomatoes and spices. Few more ingredients but totally worth it!

Feel free to spice it up with more chilli's, the recipe makes a pretty mild (potentially slightly medium) curry. I served mine up with rice and peas but could also be enjoyed with naan bread.

Beef and Beetroot Bhuna

Serves 4

Ingredients

• 450g braising beef steak or stewing beef cut into chunks

• 300g cooked or raw beetroot grated

• 4 garlic cloves crushed

• 1/2 tbsp dried cumin

• 1tbsp dried cinnamon

• 4 cardamom pods

• 2 chillies diced

• 1tbsp ginger

• 2 medium red onion sliced

• 2 medium tomatoes chopped

Directions

1. Heat a pan with some oil on a medium heat, put in the cinnamon, cumin and ginger until they sizzle then add the red onion. cook until the onion starts to soften.

2. Add the beef, chillies, garlic and cardamom pods. Stir fry until the beef chunks have mostly browned.

3. Add the tomatoes and mix in for about a minute

4. Add 75ml water (or beetroot juice from beetroot packet)

5. Transfer to slow cooker and cook for 8 hours

6. Serve with rice and/or naan bread