INGREDIENTS (4 PORTIONS)
  • 2 tbsp oil
  • 2 yellow onions, chopped
  • 400 g minced beef
  • 2 tsp cumin
  • 2 tsp curry powder
  • 1 tin chopped tomatoes
  • 500 ml stock, e.g. veal, chicken
  • 1 tin coconut milk
  • 400 ml red lentils, dry
  • juice of 1 lemon
  • 1 bag shredded green cabbage
  •  salt

RED LENTIL AND MINCED BEEF STEW WITH AN INDIAN TOUCH

Time: approx. 40 min
No. of portions: 4

INSTRUCTIONS
  • Heat up the oil in a saucepan and sweat the onions until soft, but not brown.
  • Turn up the heat and add the minced beef. Fry the mince until it begins to colour, stirring as you go, then add the cumin and curry powder.
  • Mix in the tomatoes, stock and coconut milk, bring to the boil, add the lentils and simmer for 20-30 minutes, stirring occasionally.
  • Add lemon juice and salt to taste and toss in the cabbage before serving. Serve with a delicious bread or rice.

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