Syrian Inspired Chilli Beef and Lentils
We love the combination of cumin, coriander and ginger. It is these same
flavours that make Greg Malouf’s Lamb Aleppo Rolls taste so good.
You will need:
• Lakey Farm beef mince 500grams (or if you are adventurous use our Special beef mince with 10% liver!)
• 150 grams of Mount Zero red lentils
• 1 onion, diced
• 2 sticks of celery, diced
• 1 medium carrot, diced
• 2 cloves of garlic, crushed
• 2tsp of coriander powder
• 2 tsp of cumin powder
• 1tsp of ginger powder
• 500ml of passata/homemade tomato sauce
• 1 Tsp of quince paste (to give the tomato sauce month watering succulence)
• Sriracha hot chilli sauce to taste
• Coriander finely chopped
• Fried shallots
• Olive oil
• Salt flakes and freshly ground black pepper to taste
1. In a large heavy based fry pan sauté diced onion, celery and carrot in olive oil until to the onion is translucent.
2. Add crushed garlic and lightly fry. Stir in the beef mince in small pieces, breaking it up further as the beef mince cooks.
3. When the beef has almost cooked through add the tomato sauce followed by the coriander, cumin, ginger powder and red lentils.
4. Allow the sauce to simmer until the lentils are cooked to a creamy potato texture. Add some water if the dish becomes dry.
5. Add sriracha sauce to taste (a very decent squirt if you are a chilli lover!), add the quince paste and salt/pepper to taste.