Ingredients with Measurements:
- 1 lb beef, cut into bite-sized pieces
- 1 cup dried lentils
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tbsp ginger, minced
- 1 tbsp curry powder
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp turmeric
- 1 tsp paprika
- 1/2 tsp cinnamon
- 1/2 tsp cayenne pepper
- 1 can diced tomatoes
- 2 cups beef broth
- Salt and pepper to taste
- 2 tbsp vegetable oil
- Fresh cilantro for garnish
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
2. Add the beef and cook until browned on all sides, about 5-7 minutes.
3. Remove the beef from the pot and set aside.
4. In the same pot, add the onion, garlic, and ginger. Cook until the onion is translucent, about 3-5 minutes.
5. Add the curry powder, cumin, coriander, turmeric, paprika, cinnamon, and cayenne pepper. Cook for 1-2 minutes until fragrant.
6. Add the diced tomatoes and beef broth. Stir to combine.
7. Add the lentils and beef back to the pot. Stir to combine.
8. Bring the mixture to a boil, then reduce the heat to low and simmer for 45-60 minutes, or until the lentils are tender and the beef is cooked through.
9. Season with salt and pepper to taste.
10. Serve hot with fresh cilantro for garnish.
Time:
Preparation time: 10 minutes
Cooking time: 1 hour
Temperature:
Simmer over low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 10g
Carbohydrates: 35g
Protein: 30g
Fiber: 12g
Substitutions for ingredients:
- Ground beef or lamb can be used instead of beef.
- Red or green lentils can be used instead of brown lentils.
- Chicken broth or vegetable broth can be used instead of beef broth.
Variations:
- Add diced potatoes or carrots for extra vegetables.
- Use coconut milk instead of beef broth for a creamier curry.
- Add raisins or dried apricots for a touch of sweetness.
Tips and tricks:
- Soak the lentils in water for at least 30 minutes before cooking to reduce cooking time.
- Use a meat tenderizer to make the beef more tender.
- Adjust the amount of cayenne pepper to your desired level of spiciness.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a bowl with a sprinkle of fresh cilantro on top.
Garnishes:
Fresh cilantro
Pairings:
- Serve with naan bread or rice.
- Pair with a light salad or steamed vegetables.
Suggested side dishes:
- Cucumber and tomato salad
- Roasted vegetables
- Steamed broccoli
Troubleshooting advice:
- If the lentils are not tender after 60 minutes, add more liquid and continue cooking until they are soft.
- If the curry is too thick, add more broth or water to thin it out.
Food safety advice:
- Make sure the beef is cooked to an internal temperature of 160°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Curry is a popular dish in many cultures, including Indian, Thai, and Caribbean. The use of lentils and spices in this recipe is influenced by Indian cuisine.
Flavor profiles:
This dish is savory and slightly spicy, with a hint of sweetness from the tomatoes and lentils.
Serving suggestions:
Serve hot with naan bread or rice for a complete meal.
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Region: Indian