Lamb & Beetroot Curry - with Jukes 6 & Sparkling Water

Serves 4.

We have long chanted the versatility of Jukes drinks when matched to world cuisine, and Jukes 6, the dark red, is a virtual globe-trotter for delicious and sometimes unexpected food pairings.  This recipe is a particular favorite, and it benefits from being able to marinade the lamb and also roast off the beetroot a day before you cook the recipe. This saves time, making this a straightforward recipe when you are ready to finish the dish.


2.2lb of lamb shoulder cut into hearty chunks and trimmed of all fat

3 medium-sized beetroot

1 large red onion – finely sliced

5 cloves of garlic – peeled and roughly chopped

1 thumb-sized piece of fresh ginger – peeled and roughly chopped

2 tbsp greek yoghurt

4 tbsp vegetable oil

6 cardamom pods – crack open and remove the seeds

2 bay leaves

1 cinnamon stick

1.5 tsp paprika

1.5 tsp ground coriander

1 tsp Garam Masala

A handful of fresh mint leaves - finely chopped


The day before – Peel the beetroot and individually wrap them tightly in kitchen foil. Depending on their size, roast them for 30-60 minutes at 356F.  Remove them from the oven and allow them to cool overnight.

Blitz the garlic and ginger with a dribble of water to make a paste, and then stir in the yoghurt.  Use this sauce to coat the chunks of lamb and marinade them overnight in the fridge.

On the day – Take a frying pan, add the oil, and cook the cardamom seeds, bay leaves and cinnamon stick for a minute over medium heat.  Then add the red onion and cook gently until the onion is soft (at least 15 minutes).  Add the paprika and ground coriander and stir well for a further minute.  Add the lamb and all of the marinade to the pan, and cook for a few minutes on a medium heat.  Add the garam masala and 40cl water and simmer on a low heat for 40 - 50 minutes until the lamb is tender.

Coarsely chop and then blitz the roasted beetroot, add this paste to the pan, and cook for a further 15 minutes.  Use this time to prepare some rice and vegetables of your choice.  Remove the cinnamon stick, season to your taste, and serve with a garnish of finely chopped fresh mint leaves.