Serves: 4
Cook Using:
Method
- In large pot brown the vegetables and beef mince
- Add seasoning and spices, tomato puree and mix really well
- Pour in coconut milk and beef stock, bring to the boil and simmer 20 mins
- Wash the tinned lentils and chickpea and fold through the beef dahl
- Finish the dish with fresh herbs and a squeeze of lime to taste
- Serve immediately or cool down and store in containers for another day
Ingredients
- 500 g Beef Mince
- 1-2 tbsp Vegetable Oil
- 1 tsp Salt
- 1 tsp Pepper
- 300 g Lentils tinned
- 200 g Chickpea tinned
- 1 single Onion diced
- 1 single Carrot diced
- 1/2 bulb Celeriac diced
- 2 cloves Garlic crushed
- 1-2 tbsp Ginger grated
- 1-2 single Chilli diced
- 1 tbsp Curry powder
- 1 tbsp Cumin powder
- 1 tbsp Tomato puree
- 660 ml Coconut milk
- 500 ml Beef stock
Garnish, optional to and enhance the dahl
- Coriander
- Scallions
- Fresh lime juice
- Yoghurt
