Hordes of hungry mouths drop at the sight of this South African recipe of curried mince with peas, which is a student favourite. Filling meal that separates food lovers from dining aficionados.
Ingredients
- 1 tbsp vegetable oil
- 1 onion, chopped
- 500g pack lean beef mince
- 3 tbsp mild or medium curry paste
- 400g can chopped tomatoes
- 150ml fresh beef stock, hot
- Couple handfuls frozen peas
- 225g long-grain or basmati rice
Method
- 1. Heat the oil in a frying pan over a medium heat. Add the onion and cook, stirring, for 5 minutes. Increase the heat, add the mince and cook for 3-4 minutes, until browned all over. Stir in the curry paste, cook for 1 minute, then stir in the tomatoes and stock. Bring to the boil, then reduce the heat to a fast simmer. Cook for 15 minutes, stirring, until most of the liquid has been absorbed. Add the peas and cook for 5 minutes until the peas are tender. Season to taste.
- 2. Meanwhile, rinse the rice in a sieve under cold running water, to separate the grains. Put into a saucepan, cover with plenty of salted water and put over a high heat. Bring to the boil, then reduce the heat and simmer for 12-15 minutes until tender. Drain well through a sieve, then fluff up the grains with a fork. Serve with the curried mince.
Nutritional info
Per serving: 513kcals, 19g fat (5.6g saturated), 35.6g protein, 52.3g carbs, 4.9g sugar, 1g salt
Wine Recommendation
Wine note: you need nothing more than a simple Aussie red here – the ripe, berry flavours are perfect.