Chukandar Gosht

Beef and Beet curry:

2# beef, cut into large cubes- sear in salt

2 large onions and 2 carrots, diced.  Sauté, add spices: toast coriander, cumin, and anise, purée with garlic and ginger.   Garam Masala, clove, cayenne, turmeric, cinnamon, salt and pepper.  Deglaze with wine.

2 large beets, small dice, 1 fennel bulb, chicken stock to cover (ok preferably beef, but that’s what I got in the house.  Made from leftover chicken bones).

Boil then simmer 2 hours.

Taste.

Eat with mashed cauliflower, for a Palo version.

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