Persian Tenderloin in a casserole

Today I’m bringing you a traditional Persian tenderloin recipe, a very tasty and flavorful meat dish, since the tenderloin is accompanied by onion, tomato, and lentils scented with turmeric, cumin, nutmeg, and cinnamon, yet it’s very easy to cook.

It’s a recipe that’s fabulous served with rice and with pita bread or flatbreads, and it’s ideal to make in a Le Creuset cast iron casserole.

Le Creuset Round Evolution casserole

This recipe is designed for a 24cm casserole and 6 people. We can use half the ingredients in a 20cm casserole for 4 people. We can also add 50% more ingredients in a 28cm casserole for 8 people.

Ingredients

• 4 tbsp olive oil
• 4 medium onions, sliced
• 1 Kg tenderloin, cut into cubes
• 2 cloves garlic, minced
• 2 tsp turmeric
• 2 tsp ground cumin
• 2 tsp black pepper
• 800 g crushed tomato
• 2 tbsp tomato purée
• 750 ml hot beef stock
• 175 g lentils
• 2 tsp ground nutmeg
• 2 tsp cinnamon
• 4 tbsp lemon juice
• 3 tbsp fresh mint, chopped

Preparation

1. Heat two tablespoons of oil in the casserole over medium heat and add the sliced onion. Cook for 15 minutes and set aside.
2. Add the remaining oil and let it heat for 2 minutes. Brown the meat, adding the pieces carefully so as not to overcrowd the casserole.
3. Once the meat is browned, add the fried onion, garlic, turmeric, and cumin. Mix and cook for 2 minutes.
4. Add the tomatoes, tomato purée, and hot beef stock. Cover the casserole and place it in the oven preheated to 170 degrees for 1 hour.
5. Remove the casserole from the oven with a thick cloth or oven gloves. Add the lentils, nutmeg, pepper, and cinnamon.
6. Lower the oven temperature to 150 degrees and put the casserole in for 75 to 90 minutes until the meat is tender.
7. Once cooking is finished, add the lemon juice, the chopped mint, and season with salt and pepper to taste.