Tuesday, June 20, 2017

IHCC and CC#18: Beef with mustardy lentils and mint (and curry leaves!)

This is my adaptation of Hugh's recipe: I used minced beef instead of roast beef cut into strips, I used grainy mustard instead of English, used curry leaves and mint from my container garden.
paired with fresh egg noodles with soy sauce
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recipe from page 101 of:
Hugh Fearnley-Whittingstall's
River Cottage Every Day
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4 comments:

Zosia said...

Beefy, mustardy lentils sounds like the perfect lunch.

Flourishen said...

Mustard, curry leaves and mint must be adding a great punch to this dish.

Kim said...

Yum, mustard is one of my favorite ways to flavor up a dish. Looks comforting!

kitchen flavours said...

What a scrumptious meal!