
A spicy beef stew, traditionally served with injera flatbreads.
Serves
4
Prep
20 minutes
Cook
1.5-2 hours
Nutritional Information:
Each 477g serving contains (excludes serving suggestion)
- KCal
- 428
- Carbs
- 46.5g
- Fibre
- 10.2g
- Protein
- 37.2g
- Fat
-
8.1g
(Low)
- Saturates
-
2.6g
(Low)
- Sugars
-
14.2g
(Low)
- Salt
-
0.34g
(Low)
- Fruit/Veg Portion
- 3
Ingredients
Ingredients
- 2 tsp sunflower oil
- 500g stewing beef, cut into cubes
- 2 onions, chopped
- 3 cardamom pods
- 1 tsp coriander seeds
- 2 whole cloves,
- 2 tsp cumin seeds
- 2 green chillies, chopped
- 4 cloves garlic, sliced
- 1 tsp ground cinnamon
- 1 tsp ground turmeric
- 2 green peppers, chopped
- 1 x 400g tin chopped tomatoes
- 2 carrots, chopped large chunks
- 2 potatoes (200g each), cut into chunks
- 100g red lentils
- 1 litre water
Method
Method
Recipe tips
- 4 injera made with 150g teff flour, large pinch salt and 180g water + 2 tsp oil for frying (recipe not included in nutritional information)
- You can use lamb or chicken in place of beef.
- If you don’t have dried lentils a can is fine – look for those canned in water without added salt and add them for the last 30 minutes of cooking. Aduki beans work well instead of lentils.
- Freezing instructions: Suitable for freezing once cooked. Defrost in the fridge or microwave and reheat until piping hot throughout.