Burmese-style beef curry

Instructions

1. Preheat oven to 160°C. Heat half the oil in a large flameproof casserole dish over medium-high heat. Cook beef, turning, in batches, for 3–4 minutes until browned. Transfer to a bowl.
2. Heat remaining oil in same pan over medium heat. Cook onion, stirring, for 5 minutes or until softened. Add garlic, ginger, lemongrass, paprika, chilli, turmeric, cumin and ground coriander and cook, stirring, for 1 minute until fragrant.
3. Add beef, tomatoes, stock and 1 cup (250ml) water and bring to the boil. Bake, covered, for 1 hour 30 minutes.
4. Add lentils and bake, covered, for 30 minutes or until beef and lentils are tender (add up to 1 cup (250ml) water if curry is becoming too dry). Remove and discard lemongrass. Serve topped with fresh coriander.