Annie's beef and lentil curry

Method
Prep:20min  ›  Cook:1hr40min  ›  Ready in:2hr 

1. Heat the oil in a heavy based saucepan with a well-fitting lid.
2. Fry the onion over medium heat until it starts to soften, then add the garlic and stir-fry a few seconds. Add the curry paste and stir until fragrant.
3. Add the beef cubes and stir-fry until well coated with curry paste and no longer red on the outside.
4. Add the beef stock and tomato puree and bring to the boil. Cover and simmer gently for an hour.
5. Add the carrot and simmer for 10 more minutes. Add the lentils, stir through and simmer until the carrots are tender and the lentils have fallen apart and thickened the sauce. (This takes about 20 minutes.) Stir often, to prevent sticking.
6. Remove from the heat and stir in the yoghurt and fresh herbs. Serve with basmati rice.

Freezing tip

Freeze before adding the yoghurt and fresh herbs.

Tip

This curry is very mild. If you prefer a hot curry, add some chilli powder when you add the curry paste, or use a hotter type of curry paste.