- 750g raw beetroot, stalks trimmed to 1cm
- finger-length piece ginger, chopped
- 3 garlic clove
- 1 whole red chilli, seeds and all
- Small bunch coriander
- 6 cardamom pod
- 2 tablespoon tomato paste
- 2 tablespoon treacle
- 2 tablespoon ground cumin
- 1 tablespoon ground coriander
- 2 teaspoon fennel seeds
- ¼ tsp ground cloves
- 3 tablespoon sunflower oil
- 1.5 kg cut up steak
- 2 onion, chopped
- 2 beef stock cube
- 2 teaspoon garam masala
Put the beetroot in a large pan of water, bring to the boil and simmer until tender. Drain and cool, then put on rubber gloves to peel the skin and remaining stalks. Chop into large chunks and set aside two-thirds for later.
Put the remaining one-third of beetroot in a blender with the ginger, garlic, chilli, chopped coriander, cardamom pods, tomato paste, treacle, cumin, ground coriander, fennel seeds, cloves and 2 teaspoon ground black pepper. Whizz to a paste.
Heat oven to 160C (140C fan/gas 3). Heat half the oil in a big flameproof casserole. Fry the beef chunks in batches until browned all over, removing to a dish as you go.
Add the remaining oil, lower the heat, then tip in the onions and fry gently until softened, scraping up the beefy bits. Tip in the spice paste and fry for 5 minutes until really fragrant. Return the beef and stock cubes with enough boiling water from a kettle to cover. Bring to a simmer, then put on the lid and bake for 2 hours.
Uncover and bake for a further 30 minutes until the beef is really tender. Put back on the hob and stir in the garam masala and reserved beetroot to heat through. Season well with salt, scatter with coriander leaves and serve.