Beef Dhansak

SpiceTheWorld variation for all beef lovers out there

Serves 2 (Estimated) Rating 5 (1-5)

Prep Time 20 Minutes Cooking Time 100 Minutes

230g red lentils
2 Teaspoon Curry Powder
1 Teaspoon Chilli Powder
60ml Pineapple Juice
1 Onion finely chopped.
2 Finely Chopped Cayenne Chillies
5 Tablespoons Vegetable Oil
500g Fillet Steak cut into thin slices
250ml Masala Gravy (see recipe)
1 Garlic clove crushed
4 Tablespoons chopped coriander leaves
Juice of 1 lemon
1 Tablespoon whole coriander leaves
1 teaspoon Garam Masala
Bring a pot of water to the boil and add the lentils and simmer gently for 30-40 minutes until the lentils are soft and mushy.
Drain the lentils.
Make a paste of the curry powder and chilli powder with the pineapple juice.
Fry the onion and 1 cayenne chilli in the vegetable oil on a medium heat until golden.
Add the curry and chilli powder paste and stir in and fry for a further 30 seconds.
Add the meat pieces and seal well on both flat sides.
Add half the masala Gravy and simmer for 10 minutes stirring constantly.
Now add the lentils Mango chutney and Pineapple Juice and simmer for a further 5 minutes stirring constantly.
If needed add more masala gravy or water to prevent the curry becoming too thick.
Now add the garlic clove and the finely chopped coriander leaves and other cayenne chilli.
Cook for a further minute and then the lemon juice.
Serve with the whole coriander leaves and garam masala sprinkled over the top.