4 Servings 25 min Cook
1 3/4 Cup Lentils
1 Tsp Salt
1 Tsp Pepper
2 Tsp Garam Masala
14 Oz Ground Beef
1 Tbsp Olive Oil
1 Cup White Rice
2 Cup Water
1 Tsp, ground Cardamom
3 1/2 Oz Green Beans
3 Medium Tomatoes
1 Tbsp Ginger Root
2 Medium (4-1/8" long) Scallions
1 Pepper Red Peppers
3/4 Sprigs Fresh Cilantro
1 Tsp Turmeric
1 Tsp Honey
2 Tsp Curry Paste
1 Cup Coconut Milk
1 1/2 Cup Peas
4 Tsp Plain Yogurt
1 Fruit without seeds Lemons
Prepare lentils as per package directions (or used canned prepare lentils; drain and set aside).
Place the lentils into a bowl with salt, pepper, the garam masala, and ground beef; mix together with clean hands.
Divide the mixture in half, then with wet hands quickly squeeze and form each half into 6 logs.
Heat oil in a pan over medium-high heat.
Add the formed meat and fry until golden on all sides and cooked through.
Prepare rice as per package directions with the cardamom.
Halve and add the beans and put the lid on.
To a food processor add the crushed tomatoes, peeled ginger.
spring onions, half the chilli, the coriander stalks, turmeric, honey, curry paste, and coconut milk, then blitz until combined.
Pour into the sauté pan, bring to the boil, then simmer and season to taste with salt and pepper.
Take the lid off the prepared rice and add the peas.
Mix it all up and let sit a few more minutes.
Finely slice the remaining chilli and the coriander leaves and scatter them over the curry, dollop with yogurt, then serve with lemon wedges, meat, and rice mixture.