A delicious way of using pickled beef. The fennel’s aniseed flavour goes particularly well with the brisket and you can make the lentils as spicy as you wish.
Soak the lentils according to their instructions. Drain well. Melt the ghee in a saucepan and fry the onions and the ginger. Add the lentils, mix in the turmeric and chilli. Add the water, bring to the boil and simmer covered for 15-20 minutes (adding more water if necessary) until the lentils are tender. Drain off any excess liquid, add a squeeze of lemon and season to taste.
Trim the fennel and cut in half. Put in a sealed pan with the oil, salt and pepper, cover tightly and cook over a medium flame for 10-15 minutes until tender. Cut the fennel in half again and add to the lentils. Slice the beef and serve on a bed of vegetables.
© 1998 Jennifer Paterson and Clarissa Dickson Wright estate. All rights reserved.