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Ingredients

250g punnet cherry tomatoes
1 1/2 tablespoons olive oil
1 tablespoon mild curry powder
1 teaspoon ground cumin
1 teaspoon ground cinnamon
400g lean beef mince
1 cup Basmati rice, well rinsed
2 1/2 cups Massel salt reduced chicken style liquid stock
1/4 cup currants
3 green onions, thinly sliced
1/2 cup flat-leaf parsley leaves

Method

Step 1 Preheat oven to 180°C. Line a baking tray with baking paper. Place tomatoes on tray. Drizzle with 2 teaspoons oil and season with pepper. Roast for 20 to 25 minutes or until tomatoes collapse.
Step 2 Meanwhile, heat remaining 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. Stir in rice.
Step 3 Stir in stock and bring to the boil. Pour into a casserole dish. Cover and bake for 20 to 25 minutes or until liquid is absorbed.
Step 4 Stir in tomatoes, currants and green onions. Cover and stand for 5 minutes. Stir in parsley. Spoon into bowls. Serve.

Beef pilaf

How to make Beef pilaf

Ingredients

Method