Ingredients | Serves 4-6

1 tsbp ghee/ coconut oil

Pinch cumin seeds, 1 tsp mustard seeds, 3 cardamom pods (optional)

1 onion, diced

3 large garlic cloves, grated

15g ginger, peeled and minced

500g beef mince

Spices: 1tbsp curry powder, ½ tbsp turmeric, garam masala, 1 tsp ground coriander and cumin, pinch chilli flakes

2 tbsp tomato paste

140g red lentils

2 potatoes, peeled and cubed (smaller than I did!)

700ml chicken/ beef stock

1 cup peas

1/2 -1 lemon juice

1 heaped tsp honey 

Method

1. Place a large saucepan on a medium and add ghee. When its warm add the cardamom, mustard and cumin seeds. Cook until they start to pop

2. Stir in the onion and salt. Sweat for 2 minutes

3. Add ginger and garlic and cook for 2 minutes

4. Add beef mince and break apart. 

5. Once browned stir in the spices followed by lentils, potatoes and tomato paste

6. Pour in the stock and add another pinch of salt. Give everything a stir then cover with the lid. 

7. Cook on medium low for about 20-25 minutes until potatoes and lentils are cooked through. Stirring occasionally

8. Add lemon juice, peas and honey and remove from the heat when the peas are cooked. Taste and season accordingly. 

9. Serve with yoghurt, coriander and rice if you fancy!