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Photo of Baked curried beef and rice by WW

Baked curried beef and rice

Total Time
1 hr 20 min
15 min
1 hr 5 min
Spiced up chicken mince with saffron, curry and a pinch of allspice.


Olive oil

1 tbs

Brown onion

1 medium, finely chopped

Lean beef mince, raw

300 g


2 clove(s), crushed

Dried saffron

1 tsp, (large pinch)

Curry powder

3 tsp, mild

Ground allspice

2 tsp

Tomato paste

2 tbs

Canned diced tomatoes

400 g, (1 x 400g can)

Beef stock cube

1 individual, crumbled

Frozen green peas

cup(s), (80g)

Brown basmati rice

150 g, (¾ cup)


2 medium, lightly beaten

Grated parmesan cheese

cup(s), (25g)

Oil spray

2 x 3 second spray(s)


  1. Preheat oven to 180°C. Lightly spray a 1.5L (6-cup) capacity baking dish with oil.
  2. Heat oil in a large frying pan over high heat. Cook onion, stirring, for 5 minutes or until softened. Add mince and cook, breaking up lumps, for 5-7 minutes or until browned. Add garlic, saffron, curry powder and allspice and cook, stirring, for 1 minute or until fragrant. Add tomato paste and cook, stirring, for 1 minute.
  3. Add tomatoes, 1½ cups (375ml) water and stock cube and bring to the boil. Reduce heat and simmer, uncovered, for 10 minutes or until sauce thickens slightly. Stir in peas. Transfer to a large bowl.
  4. Meanwhile, place rice in a medium saucepan. Cover well with cold water. Bring to the boil over high heat. Reduce heat and simmer, uncovered for 10 minutes or until rice is almost tender (you still want a little firmness). Drain.
  5. Add rice to beef mixture. Stir to combine. Season with salt and pepper. Stir in egg. Transfer mixture to prepared dish. Bake, covered with foil, for 25 minutes. Remove foil and sprinkle with parmesan. Bake for 10-15 minutes or until golden. Stand for 5 minutes before serving.


SERVING SUGGESTION: Salad of baby rocket and spinach leaves, chopped Lebanese cucumber and halved cherry tomatoes, drizzled with balsamic vinegar.