FOOD AND TRAVEL

Monday, February 27, 2012

Beetroot with Mutton - Chukhandar Gosht

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Growing up I only remember occasional traces of shredded beetroot in our salads, often overshadowed by many other ingredients, such that I could barely remember their taste. In my own kitchen, I often bought beetroot because 'I need to eat healthy stuff', but not until recently have I started appreciating it. My favorite juice these days is beetroot juice, that says something.

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A decade ago, the mere thought of beetroot or any vegetable except what goes into the masala with my meat curry would totally appall me. Bastardization is what it is, I often claimed. When meat is cooked, it deserves all the attention. The joy of meat that falls of the bone coupled with spicy masala base, that was the only form of comfort.

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My teenage tantrums of picky eating have found a way of haunting and revenging me in form of M. He won't eat just a beetroot sabji 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!

Beetroot Mutton Curry - Chukhandar Gosht
Serves 3-4


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

Special appliance

Pressure cooker **

Note


* My friend Manisha has a very good writeup on difference between bay leaf and tejpatta. Read it here


** 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.


Method


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 masala. Add garam masala.


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

Garnish with green chilies, mint or coriander leaves. Serve with rice or roti.
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54 comments

  1. 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.

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  2. This is very interesting! I was also not a fan of beetroot growing up but now i enjoy it quite a bit. Lovely rustic photos Kulsum.

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  3. This is a combination I would have never thought of! It looks so beautiful and darkly delicious. Loved the picture of the beets!

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  4. That curry is fantastic! An original combination.

    As usual, your pictures are gorgeous.

    Chers,

    Rosa

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  5. I've been thinking lately about using beets in my beef stew, so this dish is inspiring me to try. The color of this curry is glorious, and, of course your photos are too.

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    1. Thanks Sue. I think beets are great in stews!

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  6. I'm trying to like beets, really I am but I'm afraid they are a tough sell for me. I'm smitten with that beautiful photo of the beets on the sheet, the light is just lovely.

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  7. Such beautiful photos and love the rustic look you have created ! Beet is one of our favorite vegetable and my kids absolutely love the color with the white rice.But I've never cooked it with meat.I cook on it's own with coconut milk.I'll be definitely trying this.

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

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  8. No big fan of beets but I'm intrigued by the flavor combo with mutton. Pictures are stunning as usual, you are really good with rustic images!

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  9. 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 :)

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  10. I too started liking beetroots only very recently but the husband still doesn't like it much and he does exactly what your M does :D
    Love your rustic images!

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  11. I'm a beetroot freak and this dish with mutton looks scrumptious! lovely photos! xx

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  12. Love beetroot and I can see how vibrant the mutton dish came out. I would never have thought of combining it with mutton as we always have it by itself as a side just as you mentioned!! :)

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  13. Wow thats interesting combo. I dont like beetroot at all but want to tey this dish. Well its a brave step for me...... hehehehehe :)

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  14. What a deep, stunning color! That is one delicious stew. Love the pics!

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  15. Can I just say that I love your photography? The colors are amazing and the rustic backdrop just perfect! Sorry, I get just as excited about food styling as I do about the recipes themselves. :) But the mutton dish also looks great...one of those meats you just have to cook for a long time but so delicious if done well!

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    1. Thanks Diana :-) If you use a pressure cooker, cooking meat gets really easy!

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

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  17. I am totally in favor of subz gosht. It's the best of both worlds, according to me. You are a very wise young lady!

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  18. 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 :)

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

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  20. I would never have thought of combining beets with meats ;) But the color is so fantastic and I love beets so much even more than the mutton. So fantastic!

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  21. Really unusual use of flavours but I can see how well this would work (assisted by your gorgeous pics)

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  22. Kulsum you know this is my Daddy's favorite dish....
    Oh my dear you just took me back in my childhood days...
    I love how the curry turns every little morsel of rice reddish pink... yum I can literary taste this...

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  23. Wow, this is an interesting combination. Cooking mutton with turnips is quite common where I come from but I've tried a curry with beets. Surely looks intriguing and I can't wait to try. As always, delicious photos Kulsum!!

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  24. Beetroot mutton curry? Sounds very interesting !


    ratedkb.blogspot.com

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  25. Kulsum, Oddly, I had never heard of the word "Chukhandar" until a few months back when I watched it on a cookery show on B4U. Was just reminded of it when I saw this..

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  26. I really like the diptych the best up here. The way you've played with light and brought out the darker tones in the beets. The mutton curry looks amazing and this something I nee to try soon!

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  27. Delicious recipe,looks so yummy.

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  28. I am a HUGE fan of beets...love that you incorporated them in a unique way. Beautiful photos as well!

    Have a wonderful weekend my friend!

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  29. this looks delicious... happy weekend!

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  30. Like many, I've only begin appreciating beetroot as an adult, and have never gone back since. This looks so drool-worthy! The husband would enjoy it for sure :)

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  31. Aw! the lamb looks so juicy and yummy. I have never used beets with lamb. I have bookmarked this recipe.

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  32. 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 :-)

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  33. I am definitely craving a delicious lamb dish like this one now. It seems I keep reading blogs that are featuring lamb. I can't wait to plan an Easter dinner because lamb is always the featured meat! I must confess, though, I have never used beets in my dishes. They are beautiful and I'm sure I'll try them out soon. There certainly aren't many items that I do not like!

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  34. I love beetroot too but have never used them in the way ... sounds wonderful and I'm going to try this out.

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  35. 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!

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  36. 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

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    1. 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 :-)

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    2. Hi Kulsum!!
      I love tamarind - I discovered it in thailand, where I bought a bag of pods and just ate them :-)
      I have tamarind paste - can I just dilute some in water?

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  37. Interestingly, In a movie called Dhobi Ghaat, a girl is saying she made Chukndar Gosht for herself..that got me curious to try this. Now we have the recipe too.
    Lovely pictures..

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  38. I am making this for dinner tomorrow. But I have only 1 beetroot and will let you know how it tasted. I love the intense red shade of the colour. Must be yum!

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    1. Hi V, I hope it went well! Let me know :-)

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  39. Whilst I am a vegetarian, this post seemed tantalising even for me. Great work Kulsum...I'd be interested to know what does Kulsum mean ?

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  40. 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

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  41. 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.

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  42. I made a Beetroot with Mutton. I like very much beetroot juice because it full of lot of vitamins. Thanks for sharing it.

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  43. 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 ?

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    1. 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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  44. Thank you, I was looking for this recipe for quite some time.

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