Name: Braised beef curry with dhal
Cook time: 165 min
Total time: 165 min
Yield: 8
Ingredients: 1 tablespoon peanut oil; 2 brown onions (300g), chopped coarsely; 2 clove garlic, crushed; 1 fresh small red thai chilli, chopped finely; 1 tablespoon grated fresh ginger; 2 teaspoon garam masala; 2 tablespoon ground cumin; 2 tablespoon ground coriander; 2 teaspoon hot paprika; 4 cardamom pods, bruised; 3 cinnamon sticks, broken; 2 cup (500ml) water; 2 kilogram beef chuck steak, diced into 2cm pieces; 3 cup (750ml) beef stock; 1/2 cup (125ml) coconut milk; 1/3 cup chopped fresh coriander; 3 cup (600g) red lentils

Ingredients

1 tablespoon peanut oil

2 brown onions (300g), chopped coarsely

2 clove garlic, crushed

1 fresh small red thai chilli, chopped finely

1 tablespoon grated fresh ginger

2 teaspoon garam masala

2 tablespoon ground cumin

2 tablespoon ground coriander

2 teaspoon hot paprika

4 cardamom pods, bruised

3 cinnamon sticks, broken

2 cup (500ml) water

2 kilogram beef chuck steak, diced into 2cm pieces

3 cup (750ml) beef stock

1/2 cup (125ml) coconut milk

1/3 cup chopped fresh coriander

3 cup (600g) red lentils

Method

1.Heat oil in large saucepan; cook onion, garlic, chilli and ginger, stirring, until onion is soft. Stir in spices; cook, stirring, until fragrant.

2.Gradually stir ¼ cup (60ml) of the water into onion mixture until it forms a paste; cook, stirring, 2 minutes. Add beef; stir to coat in paste.

3.Add stock and the remaining water; bring to the boil. Reduce heat; simmer, covered, stirring occasionally, 1½ hours or until beef is tender.

4.Add coconut milk; simmer, uncovered, about 30 minutes or until thickened slightly. Discard cardamom and cinnamon. Stir in coriander.

5.Meanwhile, cook lentils in medium saucepan of boiling water, uncovered, about 10 minutes or until tender; drain.

6.Serve curry with lentils.

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Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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