Spicy Mince With Rice & Spinach

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.

• Ready In: 1 hr
• Serves: 4

Ingredients

• 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

Directions

1. Heat the oil in a LARGE pan, add the onion and fry for 3- 4 minutes until softened.
2. Add the garlic and spices and fry for another 3 minutes.
3. Add the minced beef and cook for 4 to 5 minutes or until all the meat has browned.
4. Add the stock and bring to the boil.
5. Cover and simmer for 40 minutes until all the meat is tender.
6. MEANWHILE cook the rice in a pan of boiling water for 10- 12 minutes until just tender.
7. Add the spinach to the rice and cook for just 30 seconds.
8. Drain well and stir rice and spinach mixture into the minced beef mixture, together with the sultanas and almonds.
9. Transfer the mixture to a warmed serving dish and serve with naan breads.