Mon, 4 February 2019
INGREDIENTS
800g raw beetroot, stalks trimmed to 1cm
2 inch piece ginger, peeled and chopped
4 garlic cloves
1 whole red chilli, seeds and all
Generous bunch of coriander, ½ leaves reserved to serve, remaining leaves and stalks roughly chopped
6 cardamom pods
2 tbsp tomato paste
2 tbsp treacle
2 tbsp ground cumin
1 tbsp ground coriander
2 tsp fennel seed
¼ tsp ground cloves
3 tbsp Irish rapeseed oil
1½ kg Good Quality Stewing Beef
2 onions, chopped
1litre of beef stock, (You can use stock cubes, butbe carefull of salt content)
basmati rice and Crispy Popadum to serve
RECIPE
1.Put the beetroot in a large pan of water, bring to the boil and simmer until tender check with a skewer. 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.
2.Put the remaining one-third beetroot in a food processor with the ginger, garlic, chilli, chopped coriander, cardamom pods, tomato paste, treacle, cumin, ground coriander, fennel seeds, cloves and 2 tsp ground black pepper. Whizz to a paste.
3.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 mins until really fragrant. Return the beef and enough stock to cover. Bring to a simmer, then put on the lid and bake for 2 hrs.
4.Uncover and bake for a further 30 mins until the beef is really tender. Put back on the hob and stir in the reserved beetroot to heat through. Season well with salt, scatter with coriander leaves and serve with basmati rice and crispy poppadum.
