John M Munro Ltd, West End, Dingwall

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Beef & Beetroot Curry

Ingredients

1 1/2 Kg John Munro Stewing beef cut into chunks

750g raw beetroot (size of an egg), stalks trimmed

2.5cm long piece of ginger, chopped

3 garlic cloves finely chopped

1 whole red chilli, seed and all

Small bunch of coriander leaves, leave 1/2 to serve, remaining leaves and stalks roughly chopped

6 Cardamon pods

4 Large tomatoes chopped

1tbsp ground cumin

1tbsp ground corriander

2tsp fennel seed

3tbsp sunflower oil

2 onions, chopped

250ml of beef stock (using beetroot water)

2tsp garam masala

METHOD

The recipe starts with the pealing of the beetroot. Put the beetroot in a large pan of water, bring to the boil and simmer until just tender. Drain (use the water as the base of your stock, so keep it) and leave to cool, then peel the skin. Slice longwise into 1cm thick slices and set aside for adding later. Then put into a food processor, the garlic, ginger, chilli and coriander – don’t forget the cardamom pods, tomato paste, cumin, ground coriander, fennel seed and grind to a fine paste.

Heat oven to 160C/140C fan/gas 3. Heat half the oil in a large casserole pan then fry the beef chunks in batches until browned all over. Add the remaining oil, lower the heat, then tip in the onions gently until softened, add the spice paste and fry until very fragrant.

 

Put the beef back in the pan, garam masala and chopped tomatoes and now add the beef stock, reduce a little and then top up with a little more beetroot water – enough to just cover everything. Bring again to a simmer, then put on the lid and bake for about 1 to 2 hours.

Put back on the hob and stir in the beetroot slices – stir very carefully so as not to break them up – and reheat through. Once the liqueur has reduced, move to hot curry bowls, season well and add the coriander leaves. Serve with hot naan bread and bowl of steaming basmati rice. For an extra treat, add small bowls of raita or yogurt and perhaps a squeeze of lime juice.

 

Serves 4 to 6 people

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