Chukandar Gosht Inspired Beef and Beetroot Curry

a) Chop each beetroot into 3cm chunks. TIP: Wear gloves when handling the beetroot to avoid staining your hands.

b) Pop the chunks onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. 

c) When the oven is hot, roast on the top shelf, 15-20 mins.

a) Meanwhile, pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

b) Stir in the rice and ¼ tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

c) Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

a) Heat a large frying pan on medium-high heat (no oil).

b) Once hot, add the beef mince. Fry until the mince has browned, 5-6 mins.

c) Use a spoon to break it up as it cooks. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.

a) Once browned, add the Lahori style spice mix, tomato puree and ginger puree. Fry until fragrant, 1 min.

b) Next, add the cinnamon, beef stock paste, sugar and water for the sauce (see pantry for both amounts). 

c) Bring to a boil, then simmer the curry until thickened, 3-4 mins.

d) Meanwhile, roughly chop the coriander (stalks and all).

a) Once the beetroot has finished roasting, add the roasted beetroot and peas to the curry and simmer, 1-2 mins more.

b) Stir in half the coriander. Taste and season with salt and pepper if you feel it needs it. 

a) When everything's ready, fluff up the rice and share between serving bowls.

b) Top with the beef and beetroot curry.

c) Sprinkle over the remaining coriander to finish.