- 1 tbsp vegetable (rapeseed) oil
- 500g extra lean minced beef
- 400g can chopped tomatoes
- 1 large onion, peeled and chopped4
- 1 red pepper, deseeded and roughly chopped
- 4 cloves garlic, roughly chopped
- 4 tbsp medium curry powder
- 200ml beef stock (reduced salt if possible)
- 2 bay leaves
- 300g frozen peas
- 1 tbsp mango chutney
- 1 tbsp lime pickle, chopped
- 2 tbsp coriander, chopped (fresh or frozen)
- To serve:
- Brown basmati rice, wholemeal chapatis or pilau rice (see tip)
- Mango chutney
- Lime pickle
- Raita made with fat-free Greek yogurt mixed with mint sauce
Minced beef isn’t just for bolognese sauce or cottage pie. If you want a new idea to use that pack of minced beef sitting in your freezer, give this Indian number a go. I’m sure it’s not terribly authentic, but then they say that chicken tikka masala was invented to the Brits!
Heat the oil in a large saute pan or flameproof casserole dish over a medium heat. Add the onion and fry for about 5 minutes until soft and golden. Turn the heat down and add the garlic, fry for 1 minute. Turn the heat back up and the mince. Fry over a high heat until browned. Stir in the curry powder and fry for 2 minutes until the spices are fragrant.
Add the remaining ingredients (except the peas coriander). Bring to the boil and then simmer for 30 -40 minutes, until reduced. Add the peas and simmer for about 5 minutes until the peas are cooked through. Stir in the coriander just before serving.
To serve, cook the rice or chapatis according to the pack instructions and serve with the pickles and chutneys.
To make a quick and easy pilau rice, add 1/4 tsp ground turmeric to approx 1 litre of water (the less water you have the brighter yellow the rice will be). Add 50g basmatic rice per person, 2-3 cloves, 2-3 whole peppercorns, 2 bay leaves and 1 cardamon pod, lightly crushed. Cook according to pack instructions. Drain and remove the flavourings before serving.