Beef and Lentil Curry

INGREDIENTS
1/4 cup vegetable oil
1 tsp cumin seeds
1 Tbs ground coriander
1 tsp ground turmeric
1 teaspoon peppercorns
1 teaspoon mustard seeds
2-3 bay leaves
1 medium yellow onion, thinly sliced
4 cloves garlic, minced
1 Tbs. freshly grated ginger
1 1/2 pound top sirloin, trimmed of excess fat and cut into bite-sized chunks
1 medium tomatoes, chopped
2-4 cups water
1 cup dry lentils
kosher salt to taste
freshly ground pepper to taste
2 cups cooked jasmine rice

1. Heat the oil in a medium skillet over medium-high. Add the cumin seeds, mustard seeds and peppercorn and bloom for 20 seconds. 
2. Toss in the onions and bay leaves to saute until soft, 4 minutes 
3. Crush the garlic with the grated ginger, along with a pinch of salt, to form a paste 
4. Add beef and brown, 4 minutes each side 
5. Add garlic-ginger mixture , turmeric and cinnamon stick to skillet 
6. Add chopped tomatoes and a good pinch of salt. Cook 8 minutes, until spices start to become fragrant. 
7. Add the water to cover beef and bring to a boil, then reduce heat and simmer until beef is tender, about 30 minutes. 
8. Add lentils and simmer until they are cooked through about 20 minutes. 
9. Serve with cooked rice.