Spicy Indian Mince and Rice
Floursome with plenty of spice, packed with fuel from the rice, with protein from the mince.
Servings: 4
Calories: 418kcal
Ingredients
- 1 tbsp canola oil
- 1 large onion finely diced
- 2 cloves garlic chopped
- 3cm piece fresh ginger finely grated
- 400 g lean lamb or beef mince
- 2 tsp curry powder
- 2 tsp garam masala
- ½ tsp chilli powder
- ½ tsp whole cloves or 14 teaspoon ground cloves
- 2 tsp ground cinnamon
- 2 bay leaves
- 3-4 cardamom pods, crushed or ½ teaspoon ground cardamom (optional)
- 1 cup long-grain or basmati rice
- 400 g can chopped tomatoes in juice
- 2 cups liquid chicken stock
- Salt and pepper to taste
- Toasted slivered almonds to garnish
- Dried currants to garnish
- Fresh coriander (optional)
Instructions
- Heat oil in a large non-stick frying pan over medium heat. Add onion and garlic. Cook, stirring frequently, for about 5 minutes, until onion begins to brown.
- Stir in ginger and mince. Break up any lumps and cook, stirring frequently, until mince has lost its pink colour.
- Add seasonings and cook, stirring, for 1-2 more minutes. Add rice, tomatoes and stock. Stir well and increase heat to bring mixture to the boil. Reduce heat to a gentle simmer. Cover and cook, stirring occasionally, for 15 minutes until rice is tender.
- Season with salt. and pepper then serve. Garnish with a sprinkle of almonds, currants and coriander sprigs, if using.
Notes
Cook's tips
You may want to remove the whole cloves before eating.
Make it gluten free Use gluten-free stock, and check your tomatoes are a gluten-free brand