Persian Beef Casserole

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Persian Beef Casserole

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Courtesy of Le Creuset.

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

  1. Preheat the oven to 170°C/375°F/gas mark 4.
  2. 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.
  3. 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.
  4. Once the beef is nicely browned, return the fried onions to the pot along with the garlic, turmeric and cumin. Stir for 2 minutes.
  5. 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.
  6. Remove the pot from the oven and stir in the washed lentils, nutmeg and cinnamon.
  7. 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.
  8. Finish the dish by stirring in the fresh lime juice and chopped mint, adjust the seasoning to taste with a little salt.
  9. Serve with rice and flatbreads.
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