Beef & Spinach Curry

A warming recipe that can easily be made in huge pots to serve many people

1. 1

   1. Cut the beef into 2cm cubes and trim off excess fat.
   
   2. Heat a little oil in a heavy frying pan until it smokes, and brown the beef in batches until it is WELL browned. Don't add it all at once or will end up steaming, not frying.
   
   3. Drain from the oil with a slotted spoon, and put the beef into a large heavy based stockpot.
   
   4. Fry the onions and peppers in the oil, until well caramelised, then add the garlic and ginger with the heat turned low, and simmer until cooked through.
   
   5. Deglaze the pan using a little stock, add to the beef and bring up to simmering point.
   
   6. Add a little more oil to the pan, and fry the spices gently to release the oils and flavours, then add to the stockpot, deglazing with a little stock.
   
   7. Simmer gently with the lid on for 1 1/2 hours, with the minimum of stirring, and add stock as needed in small amounts to stop it burning or sticking, until the beef is beginning to tenderize.
   
   8. Add the lentils and all remaining ingredients, and cook slowly until the lentils dissolve into the sauce. Leave the lid off, to allow the liquid to reduce, and stir as necessary.
   
   9. When cooked, add the spinach (roughly chopped), stir in, turn off the heat and replace the lid until the spinach has wilted.
   
   Stir, and serve with pilau rice and flatbread.