Crescent Foods Recipes | Chana and Meat Curry

Chana and Meat Curry


  • 1 cup split chickpeas (chana) 
  •  1.5 lbs Crescent Foods Beef Stew  
  •  6 tbsp ghee or vegetable oil 
  • 2 medium onions finely diced 
  • 1 tbsp ginger, minced 
  • 6 cloves of garlic, minced 
  • 1 1/2 tsp curry powder 
  •  2 tsp garam masala 
  • 1/2 tsp turmeric powder 
  • 4 or 6 chopped green chillies 
  • 1/2 can of chopped tomatoes 
  • 1 piece of cinnamon 
  • juice of 1 lemon 
  • salt to taste 
  • chopped coriander to garnish 


  • Wash Chana Dal 3-4 times with water then enough water to cover the daal. Soak for at least 3 hours. 
  • Pre cook the meat in a little salt and boil for about 15-20 minutes until almost tender, then remove from the heat and set aside but don't discard any liquid.
  • Boil the daal with salt in 2 cups of water, cinnamon and ginger in a pressure cooker till the daal is soft but not broken. Approximately 15 minutes. 
  • In a separate pan, heat 6 tbsp of ghee and fry the onions till golden brown then add the ginger and garlic and fry for a further 3 minutes. 
  • Add the salt, canned tomatoes, remaining chilies and stir for 2-3 minutes before adding the dry spices. Continue to fry the mixture for 3-4 minutes. 
  • Add the meat and on a low heat stir fry the meat, browning it and sealing in the flavour for about 5 minutes.  
  • Add 2 cups of boiling water (including the set aside juices) and cook on a low heat for about 10 minutes or until the meat is tender. 
  • Add the daal and lemon juice to this mix, stir and simmer for another 10 minutes. 
  • Garnish with coriander leaves and serve with naan or roti. 
  • Serve with rice or naan 

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