Beet and beef curry recipe

By Aamna

Published September 21, 2010 1:01AM (EDT)

Serves four with rice or bread


  • 1 pound beetroot quartered and diced
  • 1 pound beef/lamb cubed
  • 1 large onion, thinly sliced
  • 1 tablespoon ginger paste
  • 1 tablespoon garlic paste
  • 1 teaspoon red chili powder
  • 1 tablespoon coriander powder
  • 1 teaspoon turmeric powder
  • 1 tablespoon amchoor (dried mango powder), optional
  • fresh coriander leaves
  • grated lemon peel
  • ½ cup oil
  • salt to taste


  1. Heat a heavy bottom dish over medium high heat.
  2. When hot, add oil and then the sliced onion.
  3. Brown the onion over medium heat till nicely caramelized, about 10-15 minutes.
  4. Remove with a slotted spoon and lay out on paper towel to drain the excess oil.
  5. In the still hot dish, add the meat and brown on all sides, then add the garlic and ginger paste, red chili, coriander powder and turmeric and sauté for a minute or two.
  6. Add the beetroot and some water to cover the mixture generously.
  7. Crush the cooled, browned onions and add to the dish.
  8. Bring to a boil, reduce heat, season lightly with salt and cook covered over medium-low heat until both the meat and beetroot are tender, about 1.5 hours.
  9. Uncover, add amchoor powder and cook over high heat till the curry is of desired consistency. Season with salt to taste
  10. Let it sit uncovered for 5 minutes before serving.
  11. Garnish with freshly chopped coriander and grated lemon peel.

By Aamna


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