Beetroot and beef curry

We are officially still in winter and a curry is warming and deliciously spicy dish to make this time of year.

Serves 2

Ingredients

Paste:
1 large cooked beetroot
1 shallot
1cm fresh, peeled ginger
2 garlic cloves
2 tbsp tomato puree
1 tsp molasses
1 tsp salt
1 fresh red chilli
For the curry:
1 tablespoon of Garam Masala
1 bunch of coriander stalks
1/2 tsp black cardamom seeds
1 tsp cumin seeds
1/2 tsp coriander seeds
1/2 tsp Ajwan seeds (or coriander seeds)
3 cloves
1 tsp mustard seeds
500g raw beetroot, cubed
500g braising beef, cubed
600ml beef stock
Coriander leaves

Method

Toast and grind the whole seeds (apart from the mustard seeds)
Place the beetroot, shallot, ginger, garlic, coriander stalks and chilli into a blender and blend to a smooth paste
Heat a little oil (we use coconut oil) in a large pan, season the beef with salt and fry in batches until golden brown on the sides, leave to one side
Place the mustard seeds into the hot oil for 1 minute
Add the paste to the pan for another couple of minutes
Add the tomato puree and Garam Masala and cook out for a couple of minutes
Add the beef, beetroot and stock and simmer for 1,5 hours until the meat and beetroot is tender
Serve scattered with chopped coriander and with white rice