Curried Mince on Rice (Ground Beef and Rice)
Rating:
Ingredients:
- 1 Tbsp oil
- 1 brown onion
- 500 g beef mince (ground beef)
- 4 cup shredded green cabbage (¼ large or ½ medium-small cabbage)
- 2 Tbsp Indian curry powder, mild or medium
- 1 tsp salt, or more to season
- 1 400g tin of chopped tomatoes
- 250 ml beef stock
- 1 cup frozen peas
- 1 Tbsp cornflour
- ½ cup fresh parsley, with more to garnish (optional)
- 1 ½ cup uncooked brown rice
Method:
- Begin by cooking the brown rice according to the instructions on the packet. Set it aside when done.
- Slice off the top and bottom ends of the onion, peel away the brown papery skin, and discard it. Slice the onion into half moons. Shred/slice the green cabbage.
- In a large, deep fry-pan over medium heat, add the oil. Once the oil is hot, add the sliced onions and sauté for about five minutes until they become translucent and slightly caramelised.
- Add the ground/mince beef to the pan and continue to sauté for another five minutes. Use a wooden spoon to break up the beef into smaller pieces as it cooks.
- Add the shredded cabbage, curry powder, and salt to the pan. Continue to sauté for a few more minutes, allowing the cabbage to wilt and absorb the flavours.
- Pour in the canned chopped tomatoes and beef stock. Turn up the heat to high and bring the mixture to a boil. Once it starts bubbling, reduce the heat to a medium, allowing it to rapid simmer for approximately 10 minutes (a rapid simmer is a vigorous, but not boiling, cooking technique where small bubbles frequently and vigorously break the surface of a liquid). Stir occasionally.
- Add the frozen peas to the pan, stirring them into the mixture. Create a cornflour slurry by mixing the cornflour with 1 tablespoon of water, then add it into the mince. Stir continuously for a few minutes until any remaining liquid thickens into a saucy consistency.
- Add the finely chopped parsley and mix in.
- Taste test - add more salt if needed. I usually add another ½ to 1 tsp salt, depending on what curry powder I use.