Moroccan beef and lentil stew

Recipe from: 09 July 2013
moroccan-stew-beef-winter-recipe

Ingredients 12
Servings 4
Time 00:10

Ingredients

  • 500
    g
    PnP stewing beef, cut into small chunks
  • 1
    medium onion, sliced
  • 2
    garlic cloves, crushed
  • 10
    ml
    turmeric
  • 15
    ml
    paprika
  • 15
    ml
    ground cumin
  • 1
    cinnamon stick
  • 400
    g
    tomatoes
  • 500
    ml
    beef stock
  • 1
    dash salt and ground pepper, or to taste
  • 250
    g
    dried lentils
  • 15
    ml
    chopped coriander
 

Method

01:30
 
Heat oil in a heavy-based casserole dish.

Fry beef until well browned on all sides.

Add onion and fry until golden.

Add garlic and spices and cook for 2 minutes.

Add tomatoes and stock and simmer over a low heat for an hour or until beef is tender.

Season and stir through lentils.

Cook for another 30 minutes or until lentils are cooked through.

Serve scattered with coriander.

This recipe is sponsored by Pick n Pay and was created by Fresh Living magazine.


 

Read more on: stew  |  beef  |  recipes
 

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