Slow Cooked Beef and Lentil Curry

This curry is a slow cooked sensation; warming, hearty and filling with plenty of goodness.

This dish is filling on it's own but can also be served with some rice or breads.

Using braising steak, makes it an economical family meal, but it does take a few hours to cook. It takes very little preparation though, I like to cook it on a Sunday, for dinner on Monday or Tuesday. There’s nothing better than returning from work to such a delicious, already-prepared meal.

The below serves 3-4

Slow Cooked Beef and Lentil Curry

Here’s how:

• 400g braising steak
• 6 sping onions
• 3 garlic cloves
• 2 chillies
• 3cm piece of fresh ginger
• 1 tin tomatoes
• 400g passata
• 2 tsp ground cumin
• 2 tsp garam masala 
• 2 tsp turmeric
• 150g red split lentils
• Rapeseed or groundnut oil
• Water
• Salt and pepper to taste
• Handful fresh coriander leaves
• 1-2 tbsp natural yoghurt (optional)

Firstly drizzle about a tablespoon of the oil you’re using into a heavy bottomed pan and place on a low heat.

In the meantime, finely slice the spring onions, garlic, chillies and ginger and add to the pan to offer some great base flavours.

Whilst these are sauteeing in the pan, take the braising steak and cut into large chunks. Take the salt and pepper (I use white) and season generously. You can omit the salt if preparing for small children.

Add to the pan to sear, turning to ensure every side of the meat pieces are browned.

Now add the chopped tomatoes and passata, stir well and continue to cook on a low heat for an hour. Ensure to stir every so often, to make sure it isn’t sticking to the bottom of the pan.

Rinse and drain the lentils and add these to the pan now, cook for a further 1.5 hours, continuing to stir every so often. If the liquid of the dish reduces significantly and you're worried about it being too thick, add a little water.

Before seving with your choice of accompaniments, roughly chop the coriander, retaining a few leaves for garnish, and stir through the chunky curry.

Once dished up, add the yoghurt on top and scatter over the remaining coriander leaves. Enjoy!