Minty Beef with Cracked Wheat and Lentils


Preparation info

  • Serves


    • Difficulty


Appears in

660 Curries

By Raghavan Iyer

Published 2008

  • About

You might wonder if the amount of beef called for here is correct—could 1 pound of meat be enough for eight folks? But fear not: the legumes and cracked wheat add bulk to the curry and provide more protein as well. This curry is a substantial meal all on its own. Serve it with a few slices of crusty French bread on a cold wintry night.


  • 1 pound boneless beef (chuck or “stew meat”), cut into 1-inch cubes
  • 2 tablespoons Ginger Paste


  1. Combine the beef, Ginger Paste, and Garlic Paste in a medium-size bowl, and toss to mix. Refrigerate, covered, to allow the flavors to permeate the meat, 6 to 8 hours.
  2. At the same time, place the cracked wheat in a medium-size bowl. Fill the bowl halfway with water, and rinse the coarse grains by rubbing them between your fingertips. The water will become slightly