Anna's Family Kitchen was inspired by my love of food and desire to feed my family healthy, home cooked wholesome meals that are beautifully presented and appealing but don’t require hours of prep in the kitchen.
Beef and Beetroot Curry
I can’t take the credit for these two ingredients which may seem like an unusual pairing. I made beetroot and beef curry years ago when I came across Sarah Cook’s recipe. I’ve been hooked ever since and everyone who has tried it, although sceptical, has loved it. Here’s my version. I’ve just reduced the ingredients and simplified the steps. Aside from giving the curry an amazing colour, beetroot adds a little sweetness and richness. Another one pot which can be thrown together and left in a low oven (130 degrees) slow cooker or simmering oven of an Aga.
Serves: 6
Prep: 20 minutes
Cooking: 4-8 hours
Total: 4-8 hours
Difficulty: moderate
INGREDIENTS
700g cooked beetroot – either cook your own by boiling it and then peeling or buy the pre cooked beetroot but not in a jar! It has to be fresh not pickled!
10cm ginger, peeled and chopped
4 garlic cloves crushed
2 red chillis deseeded
30g bunch fresh coriander, stalks chopped, leaves reserved
2 tbsp tomato puree
2 tbsp brown sugar
2 tbsp Belazu balsamic vinegar
2 tbsp ground cumin
1 tbsp ground coriander
2 tsp fennel seeds
4 cloves
1½ kg stewing beef steak – feather blade is ideal
2 onions chopped
200ml beef stock
1 tbsp Garam Masala
Rice, Naan & Greek Yogurt to serve
Chop the beetroot into large chunks and in a food processor, blender or bullet whizz one third of it with the ginger, garlic, chilli, coriander stalks, tomato puree, brown sugar, cumin, ground coriander, fennel seeds, cloves and 2 tsp ground black pepper.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
In a large pan, heat 2 tbsp oil and colour the beef chunks in batches until browned all over. Set the beef aside.
Add 1 tbsp oil to the pan and colour the onions for 5 minutes before returning the beef to the pan with the spice paste and the balsamic vinegar. Combine everything then add the stock. Put in the oven at 130 degrees for 4-8 hours or if you don’t have that long you could cook it at 160 for 2-3 hours. I think it works better cooked slow and low!
Uncover the curry and add the reserved beetroot and Garam Masala. Return to the oven for 20 minutes uncovered.
