Beef and Lentil Curry
- 1 teaspoon Cumin Seeds
- 1 Tablespoon Ground Coriander
- 1/4 cups Vegetable Oil
- 1 whole Medium Yellow Onion, Thinly Sliced
- 4 cloves Garlic, Minced
- 1 Tablespoon Freshly Grated Ginger
- 1- 1/2 pound Top Sirloin, Trimmed Of Excess Fat And Cut Into Bite-sized Chunks
- 1 can (14.5 Oz. Size) Whole, Peeled Tomatoes, Crushed With Your Hands
- 1 teaspoon Ground Turmeric
- 2 cups Water
- 1 whole Jalapeno Pepper, Finely Diced
- 1/2 cups French Green Lentils
- 1 pinch Coarse Salt And Freshly Ground Pepper
- 1/4 cups Fresh Cilantro For Garnish
- 2 cups Cooked White Or Brown Jasmine Rice
- Using a mortar and pestle, grind the cumin seeds and coriander together until finely ground.
- Heat the oil in a medium skillet over medium-high.
- Add the spices and bloom 20 seconds.
- Toss in the onions and saute until soft, 4 minutes.
- Back in the mortar and pestle, crush the garlic with the grated ginger, along with a pinch of salt, to form a paste.
- Add garlic-ginger mixture to skillet, along with the beef, crushed tomatoes, turmeric and a good pinch of salt.
- Cook 8 minutes, until spices start to become fragrant.
- Add the water, jalapeno pepper and the lentils.
- Bring to a boil, then reduce heat and simmer until lentils are cooked through and everything smells so good you have a slight conniption, about 40 minutes.
- Taste and season with more salt and pepper if needed.
- Stir in the cilantro and serve with cooked rice.
- Freak out on yourself.
- (Recipe adapted from Cooks Illustrated.)
cumin seeds, ground coriander, vegetable oil, yellow onion, garlic, freshly grated ginger, sirloin, tomatoes, ground turmeric, water, jalapeno pepper, salt, fresh cilantro
Taken from tastykitchen.com/recipes/main-courses/beef-and-lentil-curry/ (may not work)