Saturday, August 7, 2010
Curried Cabbage and Mince
Cabbage time. Morgan whipped up this dish tonight to honour the yummy cabbage in our box this week. He based his recipe on this one.
2 tablespoons peanut oil
1 onion, finely chopped
2 red chillies finely chopped
2 tsp cumin
3 sticks celery, finely diced
500g lean beef mince or pork mince
1/2 cup long-grain rice, raw
2 tablespoons Keen's curry powder
2 cups chicken stock
1 cup water
1 mini cabbage, core removed and finely shredded
lemon juice to taste
Heat oil in a large frying pan or wok over medium-high heat. Add onion, chillies and celery and cook for 2 to 3 minutes. Add cumin, mince and half the cabbage and cook, breaking up with a wooden spoon, for 4 to 5 minutes.
Add rice, curry powder, chicken stock and water. Season with salt and pepper. Stir until well-combined. Bring to the boil. Reduce heat to medium-low and simmer, covered, for 25 minutes.
Remove lid and place remaining cabbage over top of mince mixture. Cook, covered, for 3 to 4 minutes. Remove from heat. Stir through cabbage and serve immediately with a squeeze of fresh lemon juice.
Really tasty! I love this dish. Thanks baby!