Moroccan beef and lentil stew
|500 g||beef — stewing, chopped|
|1||onion — medium, sliced|
|2||garlic — cloves, crushed|
|15 ml||cumin — ground|
|1||cinnamon — stick|
|500 ml||stock — beef|
|1||salt and freshly ground black pepper — to taste|
|250 g||lentils — dried|
|15 ml||fresh coriander — chopped|
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.