You will need (for 4 people):

Olive Oil for browning the vegetables and meat
600gms (or more if big meat eaters) of a diced beef cut suitable for slow cooking

1 large leek, washed and thick slice
2 large carrots ~ large diced
1 large potato, peeled and large dice
2 cloves of garlic, peeled and crushed
2 teaspoons each of Turmeric and ground Cumin
4 large tomatoes roughly de-seeded and flesh large dice
500 ml of hot beef stock
½ cup of Puy Lentils (or normal brown/green lentils)
2 teaspoons each of freshly ground nutmeg and ground cinnamon
Juice of a lime or lemon
good handful of freshly chopped mint

Oven 170º c (or (150º c fan)
You will need a heavy duty casserole pot suitable for stove top and oven
Cover the bottom of the pot with oil, heat to a moderate heat and toss in the diced beef and cook gently to seal all over. Remove from pan; add oil if necessary to the pan and maintaining a steady moderate heat toss in the Leek, Carrot, Potato and garlic. Cook gently to soften for about 10 minutes.
Return the diced beef to the pot with the vegetables, add the turmeric, diced tomatoes and the hot beef stock, incorporate well, and put the lid on and transfer to the oven.
Slow cook in the oven for about an hour.
Take out of the oven and turn the oven temperature down 20ºc.
Add the lentils, nutmeg and cinnamon to the pot. Stir well, lid on and return to the oven for 1 ¼ to 1 ½ hours.

To finish: Remove from oven, stir well, add the lime juice and chopped mint, stir again and it’s ready to serve.