Persian Beef Casserole

Name: Persian Beef Casserole
Prep time: 15 min
Total time: 95 min
Yield: 6
Ingredients: 4 tbsp olive oil; 4 onions; finely sliced; 1kg lean braising steak; cubed; 2 cloves garlic; chopped; 2 tsp turmeric; 2 tsp ground cumn; 2 tsp black pepper; 2 tins chopped tomatoes; 2 tbsp tomato puree; 750ml beef stock; heated; 175g green lentils; washed; 2 tsp ground nutmeg; 2.5 tsp ground cinnamon; 3 tbsp fresh lime juice; 3 tbsp fresh mint; chopped; To serve:; Rice and flatbreads

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Ingredients

4 tbsp olive oil
4 onions, finely sliced
1kg lean braising steak, cubed
2 cloves garlic, chopped
2 tsp turmeric
2 tsp ground cumn
2 tsp black pepper
2 tins chopped tomatoes
2 tbsp tomato puree
750ml beef stock, heated
175g green lentils, washed
2 tsp ground nutmeg
2.5 tsp ground cinnamon
3 tbsp fresh lime juice
3 tbsp fresh mint, chopped
To serve:
Rice and flatbreads

Instructions

Preheat the oven to 170°C/375°F/gas mark 4.
Heat half the olive oil in a casserole dish or oven-proof saucepan over a low to medium heat, add the sliced onions and cook for 15 minutes, stirring frequently. Then, remove the onions from the pot with a slotted spoon and set to one side.
Add the remaining oil to the pot and heat for 1-2 minutes. Stir-fry the beef, a little at a time, so not to overcrowd the pot.
Once the beef is nicely browned, return the fried onions to the pot along with the garlic, turmeric and cumin. Stir for 2 minutes.
Stir in the tomatoes, tomato purée and hot beef stock. Bring the pot to a simmer, place on the lid and transfer to the oven to cook for 1 hour.
Remove the pot from the oven and stir in the washed lentils, nutmeg and cinnamon.
Reduce the oven temperature to 150°C/gas mark 3/300°F and cook for 1 ¼ –1 ½ hours, until the meat is very tender.
Finish the dish by stirring in the fresh lime juice and chopped mint, adjust the seasoning to taste with a little salt.
Serve with rice and flatbreads.