Beef and Daal Curry (Beef with Split Lentils)
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Ingredients
- 500 g braising beef, diced
- 150 g red split lentils
- 1 onion, finely chopped
- 3 tbsp vegetable oil
- 4 garlic cloves
- 15 g fresh ginger, grated
- 400 g chopped tomatoes
- 1 tsp ground turmeric
- 1 tsp chilli powder
- 10 g fresh coriander
Nutrition (per serving)
- Calories
- 461 kcal
- Protein
- 36.5 g
- Carbohydrate
- 28.8 g
- of which sugars
- 5.8 g
- Fat
- 21.7 g
- of which saturates
- 5.2 g
- Fibre
- 4.2 g
- Salt
- 0.24 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the vegetable oil in a pan and fry the onion for 6 minutes until softened, then add the garlic cloves and fresh ginger and fry for 1 minute.
- 2
Add the beef and brown for 6 minutes, then stir in the chopped tomatoes, ground turmeric and chilli powder.
- 3
Cover and simmer for 40 minutes, stirring occasionally and topping up with water if needed, until the beef is nearly tender.
- 4
Rinse the red split lentils and add them to the pan with 400ml water.
- 5
Simmer uncovered for 20 minutes, stirring often, until the lentils have broken down into the sauce and the beef is completely tender.
- 6
Scatter with the fresh coriander and serve with rice or chapatis.
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