Prep 10 mins
Cook 50 mins
This recipe is on a sheet cut out from a magazine years ago. I think it's probably family circle, but not certain. Made it quite a lot for a while, but then stopped. We seem to be returning to our old favourites here for a while.
- 4 tablespoons oil
- 1 large onion, sliced
- 3 garlic cloves, crushed (I use the lazy garlic in a jar, 3 tsp)
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 1⁄4 teaspoons ground coriander
- 1 1⁄4 teaspoons garam masala
- 1 1⁄2 lbs minced beef (I use whichever mince I have on hand) or 1 1⁄2 lbs ground beef (I use whichever mince I have on hand) or 1 1⁄2 lbs ground lamb (I use whichever mince I have on hand) or 1 1⁄2 lbs ground turkey (I use whichever mince I have on hand)
- 19 fluid ounces beef stock
- 12 ounces basmati rice
- 6 ounces spinach, roughly shredded
- 4 ounces sultanas (I leave these out by preference)
- 2 ounces whole almonds
- Heat the oil in a LARGE pan, add the onion and fry for 3- 4 minutes until softened.
- Add the garlic and spices and fry for another 3 minutes.
- Add the minced beef and cook for 4 to 5 minutes or until all the meat has browned.
- Add the stock and bring to the boil.
- Cover and simmer for 40 minutes until all the meat is tender.
- MEANWHILE cook the rice in a pan of boiling water for 10- 12 minutes until just tender.
- Add the spinach to the rice and cook for just 30 seconds.
- Drain well and stir rice and spinach mixture into the minced beef mixture, together with the sultanas and almonds.
- Transfer the mixture to a warmed serving dish and serve with naan breads.
Very tasty family dish - quite mild in flavour once everything is combined. We used minced pork with the optional sultanas, put in cashews instead of almonds, and added salt. Requests for repeats have suggested adding more spices next time, but I'm not sure they're needed - I like the balance and level of spices as given. There was an awful lot of liquid, which I had to boil off before adding the mince mixture to the rice - perhaps I should have left the lid off when simmering. A good recipe, and one that seems easy to modify for family tastes. Reviewed for PAC Spring 2007.
Made for a very large group...people thought it looked weird but they said it was good. Didn't mix the rice in but put it over rice as desired by the individual.