Slow Cooked Curried Beef with Lentils

Slow Cooked Curried Beef & Red Lentils

A curry that is super hearty and healthy, enjoy it as a mid-week meal or a delicious weekend dish.
	    
  • 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 tablespoon plain flour
  • 1/4 cup mild korma curry paste
  • 1 litre Continental Superb Stock Beef
  • 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 stir in stock. 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.

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