Spiced beef with roasted heritage beetroot

Perfect for those chilly autumn evenings, this spiced beef with roasted heritage beetroot dish from Eat Surrey's Shirlee Posner celebrates the produce available from Local Food Britain member Secretts of Milford

Ingredients

• 10 g coriander seeds
• 10 g cumin seeds
• 10 g fennel seeds
• 75 g fresh root ginger, peeled and roughly chopped
• 4 cloves garlic, peeled and roughly chopped
• 10 g coconut sugar
• 20 ml pomegranate molasses
• 70 g tomato puree
• 160 g dark red beetroot, peeled and grated
• 1 large red onion, peeled and chopped
• 5 cm coriander root, washed and roughly chopped
• 60 ml vegetable oil
• 1.5 kg braising steak, chopped into small cubes
• 375 ml water
• 350 g mixed heritage beetroot, peeled and cut into wedges

Preparation

1. Preheat oven to 180°C/160°C fan or Gas mark 4/5.
2. Place the coriander, cumin and fennel seeds in a small frying pan over high heat and toast for I minute shaking the pan regularly.
3. Place the mixture in a food processor and add the ginger, garlic, sugar, pomegranate molasses, tomato puree, grated beetroot, onion, coriander, salt and pepper. Blend until the mixture is smooth.
4. Add a couple of dessertspoons of oil to the beef and season with salt and pepper. Pan-fry the beef in batches using a large ovenproof pan. Remove the meat from the pan and keep to one side.
5. Add the curry paste to the pan and stir-fry for 3-4 minutes. Now add the beef back to the pan with the water and bring gently to a simmer.
6. Cover and place in the oven to cook for 50 minutes to 1 hour. Add beetroot wedges and cook covered for a further 30 minutes. Remove cover and return to oven for 35 minutes.
7. Garnish with natural yogurt, coriander leaves and pomegranate seeds. Serve with rice or warm roti/flatbread.