Serves 2

• 500g cooked beetroot
• 1 inch ginger, peeled
• 3 garlic cloves
• 1 red chilli, seeds and all
• 6 cardamom pods
• 2 tbsp tomato puree
• 2 tbsp black treacle
• 2 tbsp ground cumin
• 1 tbsp ground coriander
• 2 tsp fennel seeds
• ½ tsp ground cloves
• 2 tbsp oil
• 500g stewing steak/casserole beef, cut into big chunks
• 1 onion, chopped
• 2 beef stock cubes
•  2 tsp garam masala

1. Pre heat the oven to 150C.
2. Put one third of the beetroot into a processor r blender with the ginger, garlic, chilli, cardamom pods, tomato puree, treacle, cumin, Coriander, fennel seeds, cloves and season with black pepper. Whizz to a paste.
3. Heat the oil in a flameproof casserole dish and fry the beef until browned, then remove to a plate.
4. Lower the heat, add the onions to the casserole dish and fry for a couple of minutes until softened.
5. Tip in the paste and fry for 5 minutes until fragrant.
6. Return the beef with the stock cubes, made up with enough boiling water to cover. Bring to a simmer, then put on the lid and place in the oven. Bake for 2 hours.
7. Remove from the oven and check the consistency. If it is really think, add a little more boiling water and return to the oven. If it is still runny, remove the lid and return to the oven. Bake for a further 30 minutes.
8. Turn off the oven and return the dish to the hob. Chop the beetroot and stir in with the garam masala, until heated through.
9. Serve with rice and naan bread.

This is a spicy/hot dish, but I only added half of the chilli seeds to make it bearable for my husband, who finds curries spicier than I do.

If you are making this for 4 people, just double the beetroot, beef and add more stock, not the spices.

 The beetroot adds a lovely sweet contrast to the spiciness.

This could be done in the slow cooker for 6-8 hours on low.