Keema Style Beef
with Spinach, Mango Chutney and Fluffy Rice
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 unit(s)
Onion
2 unit(s)
Garlic Clove
240 grams
British Beef Mince
150 grams
Basmati Rice
30 grams
Tomato Puree
50 grams
Rogan Josh Curry Paste
1 sachet(s)
North Indian Style Spice Mix
50 grams
Red Split Lentils
10 grams
Beef Stock Paste
40 grams
Baby Spinach
40 grams
Mango Chutney
Not included in your delivery
300 milliliter(s)
Water for the Rice
400 milliliter(s)
Water for the Sauce
Nutritional information
Instructions
Halve, peel and thinly slice the onion. Peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil in a frying pan on high heat.
Once the oil is hot, add the beef mince and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands and equipment after handling raw mince.
Once the beef is browned, add the onion to the pan. Stir together and cook, stirring occasionally, until softened, 4-5 mins.
Add the garlic, tomato puree and rogan josh curry paste and North Indian style spice mix stir together and cook for 1 min. IMPORTANT: The mince is cooked when no longer pink in the middle.
Meanwhile, pour the cold water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and 0.25 tsp salt, cover with the lid and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
While the rice cooks, add the water for the sauce (see pantry for amount), red split lentils and beef stock paste to the beef mince.
Season with salt and pepper, bring to the boil, turn the heat down to medium and cover with a lid or foil.
Simmer until the lentils are tender, 20-25 mins. When there are 10 mins left, remove the lid and continue to simmer for another 10-15 mins. Stir regularly to ensure the lentils are not sticking to the bottom of the pan.
Once the lentils are tender, add the spinach to the curry a handful at a time until wilted and piping hot, 2-3 mins.
Stir in the mango chutney, adding a splash of water if it's a little dry. Taste and add salt and pepper if needed.
Fluff up the rice with a fork and share between your bowls.
Spoon over the curry.
Enjoy!
