Persian Beef Casserole

Oven 170ºC/150ºC fan forced.

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.

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.

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.

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.

Remove the pot from the oven using a thick cloth or oven gloves. Stir in the washed lentils, nutmeg and cinnamon.

Reduce the oven temperature to 150ºC and cook for 1 1⁄4 - 1 ½ hours until the meat is very tender.

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.

Serve with rice and flat breads.

Cook's Notes:

Persian flatbreads are known as Nan - e barbari which are similar to Naan and flavoured with cinnamon and sesame seeds.

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.