A flavorful and hearty curry dish featuring tender beef and red lentils, perfect for a satisfying meal.
Heat the ghee in a large pot or pressure cooker.
Using ghee adds a rich flavor to the dish, but you can substitute it with butter or oil if preferred.
Add the mustard seeds and cumin seeds, and toast until they start to pop.
Toasting the seeds releases their essential oils, enhancing the flavor of the curry.
Stir in the chopped onions, garlic, and ginger, and sauté until softened.
Cook the aromatics on medium heat to avoid burning and ensure they release their flavors.
Add the beef and cook until browned on all sides.
Browning the beef seals in the juices and adds depth to the flavor.
Mix in the turmeric, garam masala, and chopped chili peppers.
Adjust the amount of chili to suit your spice preference.
Pour in the crushed tomatoes, tomato paste, and red lentils.
Stir well to combine all ingredients evenly.
Add water to cover the ingredients, and bring to a boil.
Use hot water to speed up the boiling process.
Cover and cook under pressure for 20 minutes or simmer in a dutch oven for 2 hours until the beef is tender.
Cooking under pressure reduces the time needed to tenderize the beef.
Stir in the chopped cilantro before serving.
Adding fresh cilantro at the end preserves its vibrant flavor and color.
Serve hot with rice or naan and enjoy.
Pairing the curry with a cooling side like raita enhances the dining experience.
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