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!

Slow Cooked Mexican Beef

I'm a real advocate of cooking things low and slow, either on the hob or in the oven; it can really yield some fantastic results and this beef dish, was an experimental triumph.

I used braising steak here - an economical cut, but you could use skirt, shin or any other tougher cut that benefits from slow cooking.

I served this with a quick homemade guacamole, a dollop of sour cream, some sliced jalapenos and a simple salad, but it would go equally well with rice or a filling for a tortilla.

The below serves 3-4 adults.

Slow Cooked Mexican Beef

Here's how:

• 350g braising steak
• 1 white onion
• 1 yellow pepper
• 1 green pepper
• Tin of good quality plum tomatoes (I use Cirio)
• 150ml chicken stock (I use Knorr)
• 1 large clove garlic
• 1 red chilli
• 1 tbsp chipotle paste
• 1 tsp cumin
• 1 tsp paprika
• 1 tsp cinnamon
• 1 tsp salt
• 1 tsp black pepper
• 1/2 tsp celery salt
• 1/2 tsp dried oregano

For the quick guacamole:

• 1 ripe avocado
• Juice of 1 lime
• 1 clove garlic
• 1/2 red chilli
• Pinch sea salt

Place the oven on at 180 degrees for the moment to pre-heat.

Now prepare all of the vegetables - slice the onions and peppers and place into a casserole dish with the tomatoes.

Add all the seasonings and set aside for the minute.

Now drizzle just a little oil in a pan, and quick-fry the braising steak to just sear and brown the meat.

Once browned, place into the casserole dish, and cover with the chicken stock.

Give a good stir, place the lid (or some foil) on top and pop into the oven for 30 minutes.

Now remove from the oven and stir, then place the lid back on and return to the oven. In the meantime turn the oven down to 150-160 degrees and set a timer for 3 hours.

If possible, check the dish every 30 minutes and stir, to ensure the meat is still immersed in the liquid and avoid it drying out at all.

When you remove the dish from the oven, check the meat with a fork and spoon to see if it will easily fall apart; if not return to the oven for a further thirty minutes. Then remove from the oven and leave to stand with the lid on for a few minutes.

Whilst standing, this is the time to prepare your salad and any other accompaniments.

If preparing the guacamole, simply slice the avocado and use a pestle and mortar to bash up a bit. Crush in the garlic and slice the chilli as fine as you can, then squeeze over the lime juice and stir. Garnish with sea salt before serving.

Enjoy!

Tip: if you have more time, make a chunkier guacamole with chopped red onion, tomatoes and coriander - the one above is a quick one that can be ready in two minutes.