Moroccan beef and lentil stew

A fantastic belly warmer.  Serves 4


  • A glug of PnP canola oil
  • 500g PnP stewing beef, cut into small chunks
  • 1 onion, sliced
  • 2 cloves garlic, crushed
  • 2 tsp. (10ml) PnP turmeric
  • 1 Tbsp. (15ml) PnP paprika
  • 1 Tbsp. (15ml) ground cumin
  • 1 stick cinnamon
  • 1 can (400g) tomatoes
  • 2 cups (500ml) PnP beef stock
  • Salt and milled pepper
  • ½ packet (250g) dried lentils
  • Coriander, chopped, for serving


  1. Heat oil in a heavy-based casserole dish.
  2. Fry beef until browned.
  3. Add onion and fry until golden.
  4. Add garlic and spices and fry for 2 minutes.
  5. Add tomatoes and stock and simmer for an hour, or until beef is tender.
  6. Season and stir through lentils.
  7. Cook for 30 minutes.
  8. Serve scattered with coriander.

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