Ingredients
- 150g basmati rice
- 410g can lentils
- Fresh coriander
- 500g pack minced beef
- 425g jar balti curry sauce
- Mango chutney
- Cook 150g basmati rice in boiling, lightly salted water for 10-12 minutes, until al dente.
- Drain well and tip into a large bowl.
- Add 410g can lentils, drained, and a good handful chopped fresh coriander.
- Gently mix together and season to taste.
- Meanwhile, heat a large, deep frying pan over a high heat.
- When hot, add a 500g pack minced beef and cook for 5 minutes, stirring, until browned.
- Stir in a 425g jar balti curry sauce, then quarter-fill the jar with water and rinse out into the pan.
- Simmer for 3-4 minutes – you want to keep the mince fairly juicy
- Add the rice mixture and gently mix everything together.
- Divide between plates and serve with mango chutney and poppadoms, if you like.
