Beetroot Khuta
Sweet & Sour Beef and Beets
This classic Calcuttan Jewish dish is another winner, even if, like me, you don't like beets. The beef was impossibly tender, the sauce was subtle and the flavors were novel and worked well together. Another win for the fussion of cuisines.
While this recipe calls for beef, you can also make it with chicken or lamb. The recipe calls for a sliced fresh red chili (likely a Kashmiri chili), but as there were none at the supermarket I used a de-seeded dry chili. If you like it spicy, add the seeds.
Sweet & Sour Beef and Beets
Ingredients
- 2 Tbsp. cooking oil
- 1 small onion, chopped
- 1 tsp. chopped fresh ginger
- 2 garlic cloves, chopped
- 1 red chili, chopped
- 1.5 lbs boneless beef chuck, cubed
- 1 cup water
- 1 tomato, chopped
- 1 can sliced beets
- 1 Tbsp. lemon juice
- 1 Tbsp. brown sugar
- 1/2 cup chopped fresh mint
- salt to taste
Instructions
Heat the oil over medium heat. Add the onions and stir-fry for 2 minutes. Add the ginger, garlic and chili pepper and sttir-fry for 2 more minutes. Add the beef and brown on all sides. Add the water, bring to a boil, reduce heat to low and simmer, covered, for 45 minutes.
Add the tomato and the beets, including the juice from the can. Add the lemon juice and brown sugar and mix well. Simmer for 20 minutes, partially covered.
Stir in the mint and cook for 5 more minutes. Season with salt to taste.
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Adapted from a recipe in Copeland Mark's Sephardic Cooking
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