Beetroot lamb curry

By foodiva

Ingredients

• 1/2 kg mutton/lamb/beef/goat, medium size cubes, on the bone
• 400 g beetroots
• 2 cups red onion, sliced
• 1/2 cup tomatoes , sliced
• 1 cardamom pod
• 2 inch cinnamon stick
• 1 tejpatta/ Indian bay leaf*
• 1 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1 tsp red chili powder
• 2 tsp coriander powder
• 1 tsp garam masala
• 1 1/2 tbsp ginger garlic paste
• 1/4 cup tamarind water
• 3 +1 tbsp olive oil
• Salt and pepper to taste
• See more at: http://www.journeykitchen.com/2012/02/beetroot-with-mutton-chukhandar-gosht.html#sthash.OhX3gfut.dpuf

Details

Servings 3
Adapted from journeykitchen.com

Preparation

Step 1

by itself, so I add mutton to it. He still picks out the beets and leaves them for me but enjoys the flavor and color that beetroot adds to the stew. While the beets add sweetness and complexity (and a shocking red color), tamarind water is added towards the end to add a little sourness and round the flavors. Please make this without the meat if you don't eat it or you don't have a man like M in your life. It is equally delicious!

** If not using pressure cooker, use regular heavy bottom saucepan. Of course that will increase the cooking time and you require to stir every now and then.

Wash and peel the beetroots. Cut them into inch size cubes. Add a tbsp of oil in a frying pan and saute the beetroots until lightly browned. Keep aside.

Add remaining oil in pressure cooker (if using) and add the whole spices, cardamom, cinnamon, cumin seeds and bay leaf. Once they splutter add the onions and let them cook till lightly browned.

Add the meat and brown the meat. Add the ginger garlic paste, turmeric powder, red chili powder and coriander powder.

Once the spices cook out, add the tomatoes. Cook till they completely dissolve into

Add garam masala.

Add the sauteed beetroots and two cups of water. Pressure cook till the meat is tender.

I have never seen anything like this. Beats using beets (pun unintended) in just salads and juice I think. My other half is exactly like M.

Thanks :-) If you make it, let me know how it goes.

I had no idea that beetroot was called chukhundar in hindi! I'm a huge fan of boiled beets, and this is such an innovative way to use them. Love the recipe :)

I love that salt/pepper shaker you use with your images. Wonderfully styled this one.

That's my favorite curry! We don't add tamarind water to it but it sounds interesting.. I'll add it next time we make chukandar gosht :)

gorgeous! i love beetroot in almost everything! mom makes a very delicious beetroot recipe that i have to share with you

Kulsum you know this is my Daddy's favorite dish....

Hi Kulsum, I am new to your blog, you have a beautiful space...cooking mutton with beetroot is certainly a new and innovative idea...the maximum I have had is with peanuts...the colour of the gravy makes one sit up and take a second look :-)

Hi Kulsum, my boyfriend and I have just eaten this for a late night dinner and it was DELICIOUS. I made it with lamb, in a Le Creuset pot (lost track of cooking time, but it was a while so the meat tenderised). Also browned the meat in a fry pan before adding to the pot, which seems to have worked well. Thank you for sharing this!

I´m starting to discover your blog and would like to make a few dishes. Is there a way to substitute tamarind water? They are hard to find here. The garlic ginger paste can be made at home? Really nice blog with great photography. Well done

Paula, you can omit tamarind water all together. Some people like to add yogurt at the end which works well. As for ginger garlic paste, thanks for bringing that up, I should perhaps post about it. Meanwhile, use 3 cloves of garlic and a thumb size ginger and finely chop them instead. Thank you for your words :-)

My mom makes Beetroot with Mutton, its the best combination ever, i didnt know others also make it. Its just amazing, and a must try

This made for a really unusual and different type of curry - the thought had randomly come to mind, and googling for lamb and beetroot first brought me to this amazing blog. I think though I under-appreciated the sweetness of the beetroot so would maybe use more spice next time for my personal taste. All in all, a colourful and comforting meal. I'd make without the meat next time for sure.

is this the "Beetroot and lamb Curry " in the Guardian ( 09 11 13 ) , as your website is credited with the recipe ? if so could you tell me if you can use ready cooked ( boiled ) beetroot ?

Yes! it is the same recipe. You can use boiled beetroots - add them after the meat is cooked and let them sizzle away for 4-5 minutes to let the flavours of spices steep into the beets. Hope that helps.

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