Beef Madras and Lentil Dahl.

I love a good curry, but I tend to only make Thai curry at home as we mostly get an Indian takeaway. However, when we went shopping yesterday, I picked up some diced beef and thought I would have a go at making my own curry. I’m not a huge fan of rice and only really enjoy it in a paella, so I cheated and used a microwave pouch (which is the perfect size for two of us), and thought I would make a dahl instead.The great thing about curry is that it works out to be so cheap per portion! And it’s great to freeze to have another time. It didn’t take me long to prepare at all and it was great to just leave it cooking all afternoon. The meat was so tender and because it had been cooking for over four hours, there was a great depth of flavour. The dahl was even easier to do and only took about half an hour to cook. A home cooked curry always tastes so much more authentic and never feels as rich to eat.Prep time: 10 minutes.Cooking time: 4+ hoursIngredients for the curry:img_3131

  • 1 brown onion sliced.
  • 1 green pepper sliced.
  • 1 red chilli finely chopped.
  • 100g mushrooms diced.
  • 4 large salad tomatoes diced.
  • 150g baby potatoes, quartered.
  • 1 tsp lazy garlic.
  • 500g diced beef (for four good servings).
  • 1 tbsp garam masala.
  • 2 tbsp medium curry powder.
  • 1 tsp tumeric.
  • 2 tsp mustard seeds.
  • 1 tsp cumin seeds.
  • 1 tsp hot chilli powder.
  • 2 tsp ground cumin powder.
  • 1 tsp ground coriander.
  • 400g chopped tomatoes.
  • 400ml coconut milk.
  • 1 tsp lazy chilli.
  • Handful of freshly chopped coriander.

Ingredients for the dahl:

  • 200g dried red lentils.
  • 400g chopped tomatoes.
  • 1 brown onion diced.
  • 1 yellow pepper diced.
  • 1 tsp lazy chilli.
  • 1 tsp lazy garlic.
  • 1 tbsp medium curry powder.
  • 1 tsp ground cumin.
  • 1 tsp garam masala.
  • 1 tsp ground coriander.
  • 200ml boiling water.


  1. Firstly, for the curry, heat some oil in a large pan and add the mustard and cumin seeds. When they start popping, add the onion and garlic. Cook on a medium heat for 5 minutes.
  2. Next, add the mushrooms, chilli, pepper and tomatoes. Cook for a further 10 minutes.
  3. While the vegetables are cooking, coat the beef in flour. In a separate pan, heat some oil and brown off the meat. When all of the pieces are browned off, add them to the vegetables.
  4. Add the potatoes and cook gently for 5 minutes.
  5. Add the rest of the spices, along with the chopped tomatoes and coconut milk. Turn the heat down very low and stir every 30 minutes or so.
  6. Before serving, sprinkle fresh coriander over the top and some natural yoghurt.  img_3136
  7. For the dahl, heat some oil up and gently fry the onion, garlic and pepper. Cook on a medium heat for 10 minutes.
  8. Add the tomatoes and spices to the onion and cook for 5 minutes.
  9. Add the lentils and water. Simmer until the lentils have softened. Serve with coriander. I also served the curry and dahl with garlic naan bread.    img_3137


2 Comments Add yours

  1. […] while. I never serve rice with mine as I prefer potatoes, so I made some bombay potatoes and got a dahl out of my freezer from a previous […]


  2. […] served ours with a homemade lentil dahl, pilau rice, poppadoms and naan […]


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