This is a great curry to warm you up on an autumnal evening. The beetroot gives both colour and a lovely, deep earthy flavour. It's not blisteringly hot but has a nice build up of heat as you progress. Serve with naan breads or layered parathas.
Ingredients - 4 servings
400g raw beetroot
750g boned leg of lamb, diced into cubes
4 tablespoons ghee
1 tsp cloves
4 black cardamom pods
3 onions, finely diced
2 teaspoons red chilli flakes
1 tsp garam masala
4 sprigs fresh coriander
juice of 1/2 lemon
Put the beetroot in a large saucepan with plenty of water and bring to the boil. Lower the heat and allow to simmer for an hour, or until the beetroot is tender. Blend half the beetroot into a fine paste in a food processor and dice the rest into small 2cm cubes and set aside.
Combine the marinade ingredients together, mix well, add the diced lamb and leave to marinade for 20 minutes.
Heat the ghee in a heavy pan, add the cloves, cardamom pods and stir for 30 seconds. Add the onion and fry slowly on a medium heat until golden brown, 6 or 7 minutes. Next add the marinated lamb and cook in high heat for 10 minutes, stirring constantly. Add the chilli flakes and cook for another 2 minutes.
Now add the water and reduce the heat. Allow to simmer for 30-35 minutes, until the meat is tender. When the meat is almost ready and the liquid is almost gone add the pureed beetroot and diced beets, cook for another 5 minutes.
Serve with a garnish of coriander and a squeeze of lemon juice on top. I always have this with layered parathas.
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