This is a traditional Curry Dish, using Minced Beef in place of cubed – flavoured with various Spices, Raisins, Tomatoes and Almonds.
If you want a hotter tasting Curry, replace the Medium Curry Powder with a hotter one, add more garlic or include some finely chopped Chillies.
To serve 2
350g Minced Beef
1 Medium Onion, chopped
2 Garlic Cloves, peeled and crushed
1 Large Carrot, finely grated
2 Tomatoes, peeled and sliced
1tbsp Tomato Puree
100g Raisins or Golden Sultanas
250ml Beef Stock
3tbsp Wine Vinegar
1tsp Ground Cumin
1/2tsp Ground Cinnamon
1tsp Ground Allspice
2tsp Medium Curry Powder
120g Long Grain Rice
5tbsp Sour Cream or Natural Yogurt
1. Heat a large saucepan, and heat the Beef, Onion, Garlic and Carrot and heat over a low heat until the fat begins to run from the Beef, and then raise the heat slightly until the Minced Beef is browned off.
2. Add the Tomatoes, Tomato Puree, Raisins (or Golden Sultanas), Beef Stock, Vinegar, Spices, and season to taste. Bring to the boil, check the consistency, and add some extra water if required.
3. Cover and simmer gently for twenty minutes until very tender, stirring frequently to make sure nothing sticks and burns. At the same time, begin to cook the Rice in some Salted Water for twelve to fifteen minutes, or until tender.
4. When the Rice is cooked, stir the Sour Cream or Yogurt into the meat, and drain the Rice. Slowly add the Rice to the pan of the Beef Curry, and stir in well, before serving on warmed plates.
Serve with Poppadoms or Naan Bread, fresh from the pan.
Photo Courtesy of: Xelcise