Spiced courgette fritters
These easy-to-prepare veggie fritters are similar to Indian pakoras
Slow-cooked beetroot & beef curry (Chukandar Gosht)
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 3-4 tbsp corn oil or sunflower oil
- 1 black cardamom pod(preferable) or 3 green cardamom pods
- 2.5cm piece of cinnamon
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 2 medium red onionssliced
- 1 tsp grated garlic
- 1 tsp grated ginger
- 2 medium tomatoeschopped
- 1 tsp red chilli powder
- 450g stewing beefcut into 2.5cm chunks
- 350g raw beetrootgrated
To serve
- small pack corianderleaves
- 1 green chillichopped
- squeeze of ½ lime
- naan breador cooked basmati rice
Nutrition: per serving
- kcal323
- fat16g
- saturates4g
- carbs14g
- sugars12g
- fibre5g
- protein28g
- salt0g
Method
step 1
Using a large, non-stick lidded wok or saucepan, heat the oil over a medium flame, add the cardamom, cinnamon, cumin and coriander seeds. Once the spices start to sizzle, add the onions and stir-fry until light golden brown.
step 2
Add the garlic and ginger, and cook for 1 min until it no longer smells raw. Add a splash of water if the garlic and ginger start to stick to the pan, then add the tomatoes and cook until soft.
step 3
Add 1 tsp salt, red chilli powder and the beef, turn up the heat and stir-fry until the meat is sealed on all sides. Reduce the heat to medium-low, cover loosely and cook for about 10 mins.
step 4
Turn up the heat and add the grated beetroots. Stir-fry for a few mins, then cover the pan, reduce the heat and cook for 1 hr 15 mins or until the meat is tender. Stir from time to time and add a little water if the curry becomes dry.
step 5
The finished dish should be a thick mushy curry with chunky, tender beef pieces and softened beetroots. Sprinkle with the coriander leaves and green chilli; add a squeeze of lime, and serve with naan or basmati rice.
