Wednesday, April 16, 2014

Curried Mince with Rice

This is my favourite dish that my mother cooked quite often when we were younger. It can be either beef mince or pork mince but beef is more original. Unfortunately, Bob does not like it so I have only cook this dish when he’s not home for dinner as one of the ingredients is celery.

For 2 you will need:
300 gram premium beef mince
1 tablespoon dark soy sauce (unsweetened)
½ cup celery, chopped
¾ cup beef or chicken stock
2 teaspoons corn flour
1 teaspoon curry powder
½ teaspoon turmeric powder plus extra for rice
2 cloves of garlic, minced
2 cups cooked rice, either basmati or jasmine will do
Salt and pepper
Canola oil

Marinate mince with salt and pepper, curry powder, turmeric, corn flour and a little bit of oil for 10-15 minutes.

In a deep pan on a medium high heat, heat 2 tablespoons of oil then add garlic. Fry quickly until fragrant. Add the meat, break the lump with spoon and brown evenly. Add half of celery, soy sauce and half of stock. Stir to combine. Add the rest of stock. Simmer until the liquid thickens up a bit. Taste and add more seasoning if needed. Remove the meat sauce from the pan – leave a little bit of liquid in the pan and add rice. You might need to add more oil and turmeric and a little bit of salt. Stir often to break up the lump and to prevent the rice from sticking to the bottom of the pan.

Remove rice from the pan and divide into 2 bowls, top with meat sauce and garnish with fresh celery. If you like you can add pickled chilli (chilli slices in white vinegar). Voila – Bon appétit.

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