Keema Mince with Orzo
A lovely savoury curried mince dish, with a umami flavour, that you just can't get enough of!
Equipment
- 1 Saute Pan with Lid for cooking the keema
- 1 Saucepan for cooking the orzo
Ingredients
Keema Mince
- 500 g Beef Mince Extra Lean
- 3 Onions
- 2 Bay Leaves
- 1 Cinnamon Stick
- 3 tbsp Curry Powder
- 2 tsp Minced Garlic
- 2 tsp Minced Ginger
- 1 tbsp Tomato Puree
- 1 tin Chopped Tomatoes
- ¼ tsp Liquid Seasoning
- 1 Beef Stock Cube
- 1 tbsp Olive Oil
- Frozen Peas
- Frozen Sweetcorn
- Mushrooms
Orzo
- 250 g Orzo Pasta
- Boiling Water
Instructions
- Heat the olive oil in the sautee pan with the bay leaves and cinnamon stick.
- Once the oil is hot, add the chopped onion and fry for a few minutes to soften.
- Add the beef mince and cook until browned.
- Add the mushrooms, curry powder, garlic, ginger, tomato puree, and crumbled stock cube. Cook for a couple of minutes, stirring all the time so it doesn't stick to the bottom of the pan.
- Add the tin of tomatoes, bring to a boil, cover, then turn down to a simmer. Add a little water if it looks dry.
- Bring a saucepan of water to a boil. Add a pinch of salt, the orzo, and a bit of olive oil (so it doesn't froth up).
- After five minutes, add the frozen peas and sweetcorn to the mince.
- When the orzo is cooked, drain it and stir it into the mince in the saute pan with a little of the liquid. Turn the pan off and let the flavours merge for five minutes then serve.