Spicy Beef Curry with Rice

Serves: to serve 2 - 3

Prep Time: 30 Minutes

Cook Time: 30 Minutes

Ready In: 1 hr

2 tablespoons - corn oil or duck fat

8 oz - minced beef (ground beef)

1 medium-sized - onion

1 x 8oz can - cooked, peeled tomatoes

2 heaped tablespoons - curry powder

4 oz - sultanas

1 clove - garlic (peeled and crushed)

1 level teaspoon - paprika

1 level teaspoon - dried ginger

- salt and pepper

1 cup - Basmati rice

Place the duck fat or oil in a frying pan and add the beef. Fry gently for three or four minutes, stirring, to lightly brown the meat. Remove from the frying pan with a slotted spoon, and place into a large saucepan, leaving the surplus juices in the frying pan.
Peel and roughly chop the onion and fry gently in the meat juices for about 10 minutes until it softens. Turn the onion occasionally whilst frying and add a little more duck fat (oil) if required. Remove from the pan with a slotted spoon and add to the beef in the saucepan.
Put the tomatoes (with the juice), plus the curry powder, sultanas, garlic, paprika and dried ginger into the pan with the beef and onions. Bring the mixture to the boil then immediately turn down the heat, cover and simmer for 30 minutes, stirring from time to time to prevent the contents sticking to the bottom of the pan. Add salt and freshly ground pepper to taste
While the curry is cooking, you can prepare the rice according to the instructions on the packet (usually boiled for about 15-20 minutes). To serve, place the cooked rice around the edge of a plate (like a large doughnut - with a hole in the middle!). Spoon the curry into the middle so it is 'surrounded' by rice.
This is one of those dishes than benefits from being left standing! By all means leave it to cool and then reheat it the following day... the flavour just oozes out!