Slow Cooked Curried Beef with Lentils

Slow Cooked Curried Beef & Red Lentils

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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  1. Amount per Serving
Nutritional values Amount per Serving
Energy (kcal) 550.906 kcal
Protein (g) 37.905 g
Sugar (g) 5.394 g
Fat (g) 22.587 g
Fibre (g) 6.254 g

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