Beef Curry
This beef curry is built from things most people already have in the fridge and cupboard, so it needs no special shopping trip. Ground beef, onion, pepper, tomato purée and a spoonful of mango chutney simmer for an hour into a thick, mildly sweet sauce. Lemon juice stirred into the rice at the end adds a sharp note that balances the richness of the meat.
Instructions
Peel and chop the onion and the bell pepper. If you are using frozen mixed peppers, measure them out and leave them as they are.
Brown the ground beef in a pan, then stir in curry powder to taste.
Add the chopped onion and pepper and fry for about one minute. Stir in the crumbled stock cube, tomato purée, mango chutney and paprika.
Pour in enough water to just cover the mixture. Bring it to a boil, then turn the heat down and simmer for 1 hour, stirring every 10 minutes.
While the curry simmers, bring the rice to a boil in the 2.75 cups of water. If you want yellow rice, add a small amount of turmeric.
Cover the pot straight away and turn the heat down as low as it will go. Cook for 10 minutes, then switch off the heat and leave the rice to rest, covered, for another 10 minutes.
Stir the lemon juice into the rice and fluff it with a spoon or fork.
Serve the rice on a plate with the curry spooned on top. For a neater look, press the rice into a mold first.
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