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Chukander Gosht (Vibrant Lamb And Beet Curry)

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ready in: 1-2 hrs
serves/makes:   6

recipe id: 41565
cook method: stovetop

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1 1/2 teaspoon ground turmeric
2 teaspoons Indian red chili powder
salt (to taste)
1 bunch fresh coriander (rinsed and chopped)
1 large onion (peeled and finely chopped)
1 teaspoon cumin
1 1/2 cup vegetable oil
1 teaspoon ground coriander
1 teaspoon fresh ginger (finely minced)
1 1/2 teaspoon garlic (finely minced)
1 1/2 pound beets (peeled and shredded)
1/4 cup plain yogurt
2 cups water
2 pounds boneless lamb or goat (cut into 1-inch cubes)


Heat the oil in a stockpot over medium heat. Add the onion and cook, stirring often, 10 to 15 minutes, or until golden. Stir in the garlic, ginger, and meat, and cook, stirring often, until the meat is browned, about 10 minutes.

Stir in the chili powder, turmeric, ground coriander, and cumin until combined. Stir in the salt, water, and yogurt, reduce the heat to medium-low, and cook until the oil rises to the surface, 15 to 20 minutes.

Stir in the beets, cover, and cook for 5 minutes more. Add the fresh coriander and mix well.

Cover, remove from the heat, and set aside for 10 minutes before serving. Serve hot.

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