Healthy rice dish, that keeps you going!
- 1 kg long grain rice
- 1.2 kg minced beef (or beef/pork mix)
- 2 red onions (medium/large)
- 6-8 garlic cloves
- Dried chillies (or fresh)
- 1 beef stock
- 300 ml water
- 5 tbsp curry
- 1.5 tbsp Worcester sauce
- 5 tbsp tomato paste (canned)
- 3 cans tomato pulp (or diced fresh tomatoes)
- 1 can marrow-fat peas (or fresh/frozen)
- Salt and pepper to season the dish
- Basil (fresh or dried)
- 4 tbsp cooking oil
- 1.5 tbsp sugar
- 4 eggs
1: Dice the onions and the garlic and add the cooking oil to the pan over medium/high heat.
2: Start cooking the onions. Stir occasionally. After 5 minutes throw in the garlic as well as the chillies.
3: After 5 more minutes, add the tomato paste and a bit of water. Cook for another 4 minutes.
4: Add the ground beef and keep stirring until it starts getting brown. Add the beef stock, Worcester sauce and season with salt and pepper. When the meat is cooked, add the curry. Cook for another 5 minutes and then add the tomato pulp. Bring it to a boil and then reduce the heat to simmer for 15 minutes.
5: Add the basil and sugar, and after a few minutes, then the peas. Cook for another 5 minutes and turn off the stove. Taste and adjust with extra seasoning if required.
6: Pre-heat the oven to 180ºC.
7: Rinse and cook the rice, adding some salt to the cooking water (you can also use a rice cooker). It's ok to slightly undercook the rice.
8: Drain the rice and add to the sauce. Beat the eggs and mix everything together. Check the taste and adjust seasoning. Place the rice mix in an ovensafe dish and bake in at 180 ºC for around 60 minutes.