300gm extra lean minced beef
1 red onion, finely chopped
2 Tblsp Patak’s tikka masala curry paste
100gm dried red lentils
1 x 400gm tin chopped tomatoes
± 400ml hot beef stock
1 Tblsp chopped coriander
¼ cucumber, chopped
3 Tblsp natural fat free yoghurt
4 naan breads
Method
Make the raita by mixing together the yoghurt and cucumber.
Season to taste.
Spray a large saucepan with non-stick cooking spray.
Stir-fry the onion and mince together, breaking up the mince.
Stir in the curry paste, lentils, tomatoes, stock and coriander.
Bring to a boil, and then simmer for 15 minutes until the lentils are cooked.
Serve the mince with warmed naan breads and raita.
The mince needs some salt, but only add at the end of the cooking time otherwise the lentils will be tough. Use a non-salt or herbal salt. You can vary the ‘heat’ of this dish by adding more or less curry paste or using a stronger curry.
