Directions
- 1Place a large saucepan on a medium heat and add ghee. When it’s warm add the cardamom, mustard and cumin seeds. Cook until they start to pop
- 2Stir in the onion and salt. Sweat for 2 minutes
- 3Add ginger and garlic and cook for 2 minutes
- 4Add beef mince and break apart.
- 5Once browned stir in the spices followed by lentils, potatoes and tomato paste
- 6Pour in the stock and add another pinch of salt. Give everything a stir then cover with the lid.
- 7Cook on medium low for about 20-25 minutes until potatoes and lentils are cooked through. Stirring occasionally
- 8Add lemon juice, peas and honey and remove from the heat when the peas are cooked. Taste and season accordingly.
- 9Serve with yoghurt, coriander and rice if you fancy!
Ingredients
- 1 tbsp ghee/ coconut oil
- 1 pinch cumin seeds
- 1 tsp mustard seeds
- 3 cardamom pods
- 1 onion
- 3 garlic cloves
- 15 g ginger
- 500 g beef mince
- 1 tbsp curry powder
- 0.5 tbsp turmeric
- 1 tbsp garam masala
- 1 tsp ground coriander
- 1 tsp cumin
- 1 pinch chilli flakes
- 2 tbsp tomato paste
- 140 g red lentils
- 2 potatoes
- 700 ml chicken/ beef stock
- 1 cup peas
- 0.5 lemon juice
- 1 tsp honey
Equipment
large saucepan
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