I really do love beets. I know some of you would say in a heartbeat beets yuck. Honestly I have to admit they not only taste good but they are good for you too and also very healthy. They are rich in iron and help rebuild your blood supply.
In a mortar and pestle I gound in to a coarse powder and set aside. They are: 1 pinch each of coriander seeds, black cumin seeds, 2 each of kabab chini (cubeb berries), cloves, 1 each of black cardamom, broken piece of star anise, kashmiri chili or whole round red chili, broken piece of cinnamon stick. If you are using 1 pinch of cinnamon powder skip this step.
In my pressure cooker I turned it on to high heat and let it get hot a little. I added 1/4 cup of olive oil, 1 onion or shallot I cut in half moon slices and let it turn brown, 1 green chilli washed deseeded and chopped, the contents from the mortar and pestle, 1 pinch each of turmeric, red chili powder, Garam Masala , pink salt, turbinado sugar, stir and add 1 tomato washed and chopped, 1 small piece of ginger washed and chopped, 2 cloves of garlic chopped.
Cook until the rawness goes away and the tomato is quite mushy. Add 1 kilo or 1 lb of meat. Goat, lamb veal or beef is used for this recipe only. I added 3 beets washed and sliced in to half moon slices and fried it a little in the curry. 1 added 2 liters or 1/2 gallon of water.
After the safety button pops up cook for 20 minutes then shut off the heat and let pressure release. If it is still a little hard turn back on the burner and cover the pot again for another 10 minutes.
Here you have it serve with hot naan and enjoy.
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