Beef and Lentil Curry

Using a mortar and pestle, grind the cumin seeds and coriander together until finely ground.

Heat the oil in a medium skillet over medium-high. Add the spices and bloom 20 seconds.

Toss in the onions and saute until soft, 4 minutes.

Back in the mortar and pestle, crush the garlic with the grated ginger, along with a pinch of salt, to form a paste.

Add garlic-ginger mixture to skillet, along with the beef, crushed tomatoes, turmeric and a good pinch of salt. Cook 8 minutes, until spices start to become fragrant.

Add the water, jalapeno pepper and the lentils. Bring to a boil, then reduce heat and simmer until lentils are cooked through and everything smells so good you have a slight conniption, about 40 minutes.

Taste and season with more salt and pepper if needed.

Stir in the cilantro and serve with cooked rice.

Freak out on yourself.

(Recipe adapted from Cooks Illustrated.)