Slow Cooked Curried Beef & Red Lentils

Name: Slow Cooked Curried Beef & Red Lentils
Prep time: 15 min
Cook time: 115 min
Total time: 130 min
Yield: 4
Cuisine: Indian
Ingredients: 2 tablespoons canola oil; 600 g beef chuck steak, cut into 3 cm pieces; 1 onion, finely chopped; 2 carrots, chopped; 1/4 cup mild korma curry paste; 1 tablespoon plain flour; 1 litre water; 2 pots Continental Stock Pot Sensations Beef Stock Pot; 1/2 cup red lentils; 1/3 cup Greek-style natural yoghurt plus extra to serve; fresh coriander, to garnish; steamed basmati rice, to serve

A slow-simmered curry that fills your kitchen with irresistible aroma and flavor with rich beef, hearty lentils, and deep, warming curry spices.

1 H 55 Mins

Cooking Time
easy

Difficulty
15 Mins

Prep Time
4 People

Serves

2 tablespoons canola oil
600 g beef chuck steak, cut into 3 cm pieces
1 onion, finely chopped
2 carrots, chopped
1/4 cup mild korma curry paste
1 tablespoon plain flour
1 litre water
2 pots Continental Stock Pot Sensations Beef Stock Pot
1/2 cup red lentils
1/3 cup Greek-style natural yoghurt plus extra to serve
fresh coriander, to garnish
steamed basmati rice, to serve

Place beef in a bowl. Pour over 1 tablespoon oil, toss to coat. Heat a large heavy-based saucepan over medium-high heat. Cook beef, in batches, for 5 minutes until browned on all sides. Transfer to a bowl.
Heat remaining oil in pan over medium heat. Add onion and carrots. Cook, stirring regularly for 10 minutes until golden and softened. Add curry paste and cook, stirring, for 1 minute. Return beef to pan.
Add flour and cook, stirring for 1 minute. Gradually add water, stirring constantly to prevent lumps. Add stock pots. Bring to the boil, stirring occasionally. Reduce heat to medium-low. Cover and cook, stirring occasionally, for 1 hour.
Stir in red lentils. Cover and cook for a further 30 minutes, stirring occasionally, or until beef and lentils are tender. Stir in yoghurt. Garnish with coriander leaves. Serve with rice and extra yoghurt.