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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At I Heart Cooking Club's

'Nothing perks up a recipe more than adding a pinch of this, a dash of that...'

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recipe from page 101 of:

Hugh Fearnley-Whittingstall's

River Cottage Every Day

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