Spicy Mince With Rice & Spinach
photo by Crechemom
- Ready In:
- 1hr
- Ingredients:
- 13
- 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 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
- 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.
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Reviews
-
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.
Tweaks
-
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.
RECIPE SUBMITTED BY
Crechemom
United Kingdom