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Val and Courtney - Masala Beef Shin

with Lentils

Prep time: 1 hour 30 mins    Cook time: 1 hour 30 mins    Serves: 4

Ingredients

Fresh garam masala, to sprinkle

Coriander, to garnish

Thinly sliced radish and lemon wedges, to serveCurry

2 tbs ghee

1kg beef shin osso bucco, chopped

2 brown onions chopped

6 cloves garlic, crushed

4cm piece fresh ginger, grated

2 long red chillies, chopped

2 sprigs curry leaves

2 tbs garam masala

2 tsp paprika

2 tsp ground coriander

2 tsp ground cumin

1 tsp chilli powder

1 tsp turmeric

500ml water

10 cardamom pods

2 cups red lentils, washed

Juice of 2 lemonsPomegranate & Cucumber Raita

250g plain yoghurt

Seeds of 1 small pomegranate

1 Lebanese cucumber, seeded, cut into 1cm pieces

1 tsp lemon juice

Pinch caster sugarChilli & Tomato Chutney

1 tbs ghee

1 brown onion, chopped

2 cloves garlic, crushed

2cm piece fresh ginger, grated

2 tsp garam masala

1 tsp ground cumin

1 tsp ground coriander

500g tomatoes, chopped coarselyPilau Rice

2 tbs ghee

300g basmati rice, washed

2 black cardamom pods

2 tsp cumin seeds

5 cloves

2 cinnamon sticks

625ml vegetable stock

50g chopped cashew nuts, toasted

Method

  1. To make curry, heat half the ghee in a large heavy based saucepan.
  2. Cook beef, in small batches, until browned all over. Remove from dish and set aside.
  3. Heat remaining ghee in same pan over medium heat. Add onions. Cook, stirring occasionally, until golden. Stir in garlic, ginger, chillies and curry leaves.
  4. Whisk ground spices with the water and add to pan. Stir in cardamom pods. Bring to a simmer. Stir in beef. Bring to a boil.
  5. Reduce heat to low and simmer, stirring occasionally, for about 1 hour or until beef is almost tender (alternatively you could cook it in a 170C oven). Add lentils. Simmer, covered, until lentils and beef are tender. Stir in lemon juice.
  6. Meanwhile, to make raita, combine all ingredients in a bowl. Season. Refrigerate until required.
  7. To make chutney, melt ghee in a saucepan over medium heat. Cook onion, garlic and ginger until soft. Stir in spices. Stir in tomatoes. Bring to a simmer. Simmer, partially covered, until mixture is soft and thick. Season.
  8. To prepare rice, melt ghee in a saucepan over medium heat. Stir in rice and spices. Cook, stirring, for 5 minutes.
  9. Add stock. Bring to a boil. Cover with a tight fitting lid and reduce heat to low. Cook for a further 13-15 minutes. Stand covered for 5 minutes. Fluff rice with a fork. Stir in cashews.
  10. Serve curry sprinkled with fresh garam masala and coriander. Serve with rice, chutney, raita, radish and lemon wedges.
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