- 2 onions
- 400g vine tomatoes
- 2 courgettes
- 2 garlic cloves
- 2 x 250g beef mince
- 2 tsp garam masala
- 1 cinnamon stick
- 1 chicken stock cube
- A pinch or two of saffron powder
- 100g baby leaf spinach
- 300g white basmati rice
- 1 lemon
- Sea salt
- Freshly ground pepper
- 2 tbsp olive oil
- 600ml boiling water
- Large roasting tin
- Measuring jug
- 1.
Preheat your oven to 200°C/Fan 180°C/Gas 6. Peel and slice the onions into thin wedges. Slice the tomatoes to match. Trim and dice the courgettes into small pieces. Peel and thinly slice the garlic.
- 2.
Scatter the onions, tomatoes, courgettes and garlic into a large roasting tin. Crumble over the beef mince, breaking it up as much as possible. Dust over 2 tsp garam masala, then add the cinnamon stick, a pinch of salt and pepper and 2 tbsp olive oil to the tin. Toss the mince and veg together, then slide the tin into the oven and roast for 20 mins.
- 3.
Meanwhile, fill and boil your kettle. Pour 600ml boiling water into a heatproof jug, then crumble in the stock cube and add a pinch of saffron powder. Stir to dissolve. Roughly chop the spinach.
- 4.
When the mince and veg have roasted for 20 mins, remove the tin from the oven. Fold in the rice and spinach. Pour over the stock and stir. Return to the oven for 30 mins, till the rice is cooked and tender.
- 5.
Scoop the rice, mince and veg into warm bowls, discarding the cinnamon stick, and serve with wedges of lemon on the side for squeezing.
- Tip
Room for 2?
We recommend using your largest roasting tin for this recipe. If you think it looks a little overcrowded, divide the ingredients between a couple of tins – this way the roast will cook more evenly. The tin placed lower in the oven will need a little longer cooking time, or you can swap the tins round halfway through. - Tip
Eat Me, Keep Me
We don't recommend reheating rice, so this dish is best eaten on the day you make it.
