Name: Beef pilaf
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 1
Ingredients: 250g punnet cherry tomatoes; 27.30 gm olive oil; 10.00 gm mild curry powder; 2.50 gm ground cumin; 2.50 gm ground cinnamon; 400g lean beef mince; 200.00 gm Basmati rice, well rinsed; 637.50 gm salt reduced chicken style liquid stock; 62.50 ml currants; 3 green onions, thinly sliced; 125.00 ml flat-leaf parsley leaves

Beef pilaf

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Prep Time:
10 minutes

Cook Time:
35 minutes

Total Time:
45 minutes

Healthy beef pilaf topped with creamy yoghurt.

Ingredients:

250g punnet cherry tomatoes
27.30 gm olive oil
10.00 gm mild curry powder
2.50 gm ground cumin
2.50 gm ground cinnamon
400g lean beef mince
200.00 gm Basmati rice, well rinsed
637.50 gm salt reduced chicken style liquid stock
62.50 ml currants
3 green onions, thinly sliced
125.00 ml flat-leaf parsley leaves

Instructions:

Preheat the oven to 180°C and line a baking tray with baking paper. Place the tomatoes on the tray, drizzle with 2 teaspoons of oil, season with pepper, and roast for 20 to 25 minutes until the tomatoes collapse.
Heat the rest of the oil in a large, heavy-based saucepan over medium-high heat. Add curry powder, cumin, cinnamon, and mince. Cook, stirring with a wooden spoon, for 3 to 4 minutes. Then mix in the rice.
Combine the stock and bring to a vigorous boil. Transfer the mixture to a casserole dish. Cover tightly and bake for 20 to 25 minutes, or until all the liquid has been absorbed.
Combine tomatoes, currants, and green onions in the skillet. Allow the flavors to meld for 5 minutes under the cover. Add parsley and mix well. Ladle the dish into bowls and serve hot.

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