My last efforts at a 'healthier' curry recipe was a tandoori based affair, so I wanted to create something a bit more 'filthy' and a bit more 'takeaway' this time, but keeping my usual general principles of fresh ingredients, minimal fussing about. We had this with some wild rice, but would be fab with some nice chewy naan and some mango chutney.
I'd say this was a medium sort of heat - Mr Strongman Fitness being my litmus test for this, he went slightly pink and didn't request yoghurt - but the chutney is a little deceptive (you've been warned). Would be good with paneer instead of beef too (reduce cooking time accordingly). Loosely based on a recipe from Good Food magazine a few months ago, but loads of the faffing about removed.
It's dead easy, just a bit of grating and then just leave it alone for a bit. Well worth a try.
Feeds 2-4 depending on hungryness.
1 tsp cumin seeds.
1 tsp coriander seeds.
1 tsp cardamom pods.
3 beetroot, raw, grated.
400g beef, cut into chunks.
2 onions, sliced.
1 tsp grated fresh ginger.
1 tsp grated fresh garlic.
2 red chillis, chopped.
1 pack coriander.
Small handful of mint leaves.
Juice of one lemon.
Whizz all the ingredients in a blender, adding enough water to get a loose paste.
We happened to have a chunk of raw coconut, so I also grated this and whacked it in too. You'll need to season this well - I used sumac rather than salt and plenty of pepper. I'm told the chutney keeps for a few days in the fridge, but we never needed to find out.
Damn tasty scran.
More beetroot tastiness here: http://www.lovebeetroot.co.uk/