Persian Beef Casserole

Persian Beef Casserole
Main ingredients
  • Meat
Ingredients
Method

Ingredients

  • 4 tablespoons olive oil - divided
  • 4 medium onions - peeled and sliced
  • 1kg lean braising steak - cubed
  • 2 cloves garlic - chopped
  • 2 teaspoons turmeric
  • 2 teaspoons ground cumin
  • 2 teaspoons black pepper
  • 2 x 400g cans chopped tomatoes
  • 2 tablespoons tomato puree
  • 750ml / 3 cups hot beef stock
  • 175g green lentils - washed
  • 2 teaspoons ground nutmeg
  • 2 ½ teaspoons ground cinnamon
  • 3 - 4 tablespoons fresh lime juice
  • 3 tablespoons chopped fresh mint
  • Method

  • 1
    Oven 170ºC/150ºC fan forced.
  • 2
    Heat half the olive oil in the Le Creuset Signature Cast Iron Round Casserole over a low to medium heat, add the sliced onions and cook for 15 minutes, stirring frequently. Then remove the onions from the casserole with a slotted spoon and set to one side.
  • 3
    Add the remaining oil to the pot and heat for 1-2 minutes. Stir fry the beef adding a little at a time so not to overcrowd the pot.
  • 4
    Once the beef is nicely sealed, return the fried onions to the pot along with the garlic, turmeric and cumin. Stir and cook for 2 minutes.
  • 5
    Stir in the tomatoes, tomato puree and hot beef stock. Bring the contents to a simmer, place on the lid and transfer to the oven to cook for 1 hour.
  • 6
    Remove the pot from the oven using a thick cloth or oven gloves. Stir in the washed lentils, nutmeg and cinnamon.
  • 7
    Reduce the oven temperature to 150ºC and cook for 1 1⁄4 - 1 ½ hours until the meat is very tender.
  • 8
    After cooking is completed, finish the dish by stirring in the fresh lime juice and chopped mint, adjust the seasoning to taste with a little salt.
  • 9
    Serve with rice and flat breads.
  • 10
    Cook's Notes:
  • 11
    Persian flatbreads are known as Nan - e barbari which are similar to Naan and flavoured with cinnamon and sesame seeds.
  • 12
    To adjust the 24cm casserole recipe: To serve 3-4, use a 20cm casserole and reduce the ingredients by half. To serve 8-10, use a 28cm casserole and increase the ingredients by half.