Ingredients
- 3-4 small dried red chillies
- 60 ml (2 fl oz/1/4 cup) oil
- 2 red onions, cut into thin wedges
- 4 garlic cloves, finely chopped
- 1 tablespoon grated fresh ginger
- 1 tablespoon garam masala
- 3 cardamom pods, lightly crushed
- 1 cinnamon stick
- 2 teaspoons ground turmeric
- 750 g (1 lb 10 oz) chuck steak, cut into cubes
- 400 g (14 oz) tin chopped tomatoes
- 95 g (3 1/4 oz/1/2 cup) brown or green lentils
- 125 g (4 1/2 oz/1/2 cup) red lentils
- 200 g (7 oz) pumpkin (winter squash), diced
- 150 g (5 1/2 oz) eggplant (aubergine), diced
- 125 g (4 1/2 oz) baby English spinach
- 1 tablespoon tamarind purée
- 2 tablespoons grated palm sugar (jaggery) or soft brown sugar
Method
1. Soak the chillies in boiling water for 10 minutes, then drain and finely chop.
2. Heat the oil in a large saucepan. Add the onion and cook, stirring, over medium heat for 5 minutes, or until soft. Add the garlic and ginger, and cook for a further 2 minutes.
3. Add the chilli, garam masala, cardamom pods, cinnamon, turmeric and 1/2 teaspoon black pepper. Cook, stirring, for 2 minutes, or until fragrant. Add beef and stir constantly for 3-4 minutes, or until meat is coated in spices.
4. Add the tomato, lentils, 1 teaspoon salt and 750 ml (26 fl oz/3 cups) water. Simmer, covered, for 1 hour until tender. Stir often to prevent burning. Add extra water, if needed.
5. Add the pumpkin and eggplant to pan, and cook, covered, for 20 minutes, or until tender. Stir in the spinach, tamarind and palm sugar, and cook for a further 10 minutes.
