- 500 g stewing beef diced (cheaper cut)
- 450 g lentils
- 4 freshly chopped tomatoes
- 1 large onion chopped
- 3 cloves garlic crushed
- 25 g flat leaf parsley chopped
- 25 g coriander chopped
- 3 tsp cumin
- 3 tsp paprika
- 0.5 tsp cayenne pepper
- 1 tsp ginger
- 2 l chicken stock
- salt and pepper
- olive oil
- Begin by mixing all of the dry spices with the diced beef along with the salt and pepper.
- Allow this to marinade, just for 20 minutes or so.
- Place a large pot over a high heat and add the olive oil.
- Now fry the beef mix until it begins to brown. Add in the chicken stock and all the remaining ingredients.
- Bring the stew to a simmer and reduce the heat enough to allow it to simmer very gently.
- Place a lid on to the pot and continue to simmer the stew for 1 hour.
- Remove the lid at this point and check to ensure the lentils are soft.
- If the lentils are cooked and the sauce is still a little thin, turn the heat up and allow the sauce to reduce to a thicker consistency.
- The lentils will thicken the stew naturally.
- Finish with a little more chopped parsley and coriander.
Richie's top tips: Top Tips: If the sauce is still thin after an hour turn the heat up to thicken. Serve with ample amounts of thick cut bread! This dish can be frozen. Allow it to defrost in the fridge the day before you wish to serve it. Reheat in a large pot over a gentle heat. You may need to add a little more stock when reheating. (As the lentils will absorb all of the liquid).