Dinner recipe
Mild beef mince keema with peas, tomato, basmati rice, coriander, lime, and cooling cucumber yoghurt.
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Ingredients
28cm 4l nonstick saute pan, 3l lidded rice saucepan, 2l pea saucepan, grater and sieve, bowl, clean food thermometer, scales and measuring jug, knife and board
Method
For more than four servings, repeat batches of no more than four. Divide displayed ingredients and measured method totals between batches; keep vessel sizes, cut sizes and per-batch cooking times fixed, and allow extra elapsed time. Finely chop onion, crush garlic and grate ginger. Chop coriander stalks and leaves separately. Dice half the cucumber; grate the other half and squeeze over the sink until no free water drips. Measure 30ml lime juice. Rinse white basmati rice.
Divide mince into two equal batches, no more than 250g each. Divide 5ml oil between batches and brown each in a 28cm 4l nonstick pan over medium-high heat 6–8 minutes, breaking up clumps. Transfer to a bowl for further cooking. Wash hands and utensils after handling raw beef.
Heat remaining 10ml oil in the same pan over medium heat. Cook all onion and coriander stalks 8–10 minutes until soft. Stir in all garlic, ginger, garam masala, cumin, turmeric and black pepper 1 minute. Return all beef and juices, add all tomatoes and 100ml water. Simmer uncovered 20 minutes until thick. Check several places reach 75°C for 30 seconds on a clean probe; continue and recheck if needed.
Meanwhile put all rice and 600ml water in a 3l saucepan. Bring to a simmer, cover and cook on low 10–12 minutes, or to the selected white-basmati packet, until absorbed and tender. Stand covered off heat 3 minutes and fluff.
Boil remaining 1000ml water in a 2l pan. Add all frozen peas, return to a boil and cook 3 minutes or to their packet. Drain, discard cooking water, and stir peas into keema 2 minutes until hot throughout. Take off heat and stir in 15ml lime juice.
Mix all squeezed grated cucumber with all Greek yoghurt, remaining 15ml lime juice and half the coriander leaves. Keep chilled until serving.
Divide all rice and keema equally between bowls. Add all diced cucumber and cucumber yoghurt, then scatter remaining coriander leaves.
