Baked curried beef and rice
8
Points®
Total time: 1 hr 20 min • Prep: 15 min • Cook: 1 hr 5 min • Serves: 4 • Difficulty: Easy
Spiced up chicken mince with saffron, curry and a pinch of allspice.
Ingredients
Olive oil
1 tbs
Brown onion
1 medium, finely chopped
Lean beef mince, raw
300 g
Garlic
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
⅔ cup(s), (80g)
Brown basmati rice
150 g, (¾ cup)
Egg(s)
2 medium, lightly beaten
Grated parmesan cheese
⅓ cup(s), (25g)
Oil spray
2 x 3 second spray(s)
Instructions
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.
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