Indian Spiced Beef Mince Rice Bowl

• ●grass fed beef mince200 g
• ●green capsicum80 g
• ●orange capsicum80 g
• ●parsley8 g
• rice80 g
• red lentils60 g
• canned tomatoes200 g
• onion1 whole
• garlic4 cloves
• ginger8 g
• garam masala4 g
• cumin3 g
• turmeric2 g
• tomato paste15 g
• olive oil1 tsp
• salt4 g
• black pepper2 g

1. 1Rinse the rice under cold water until clear. Cook in a small saucepan with 180 ml of water — bring to a boil over high heat, reduce to low, cover, and cook for 12 minutes. Remove from heat and leave covered.
2. 2Rinse the red lentils under cold water and drain well. Set aside.
3. 3Finely dice the onion. Crush and finely chop the garlic. Peel and grate the ginger. Dice the green and orange capsicum into 1 cm pieces.
4. 4Heat the olive oil in a wide saucepan or deep frying pan over medium heat. Add the onion and cook for 5 minutes, stirring occasionally, until soft and translucent.
5. 5Add the garlic and ginger and cook for 90 seconds, stirring constantly, until fragrant. Add the cumin, turmeric, and garam masala and stir the spices in the hot oil for 30 seconds until they smell toasty.
6. 6Add the beef mince and break it apart with a spoon. Cook over medium-high heat for 5 to 6 minutes, stirring regularly, until the mince is browned all over with no pink remaining.
7. 7Stir in the tomato paste, then add the canned tomatoes and drained red lentils along with 150 ml of water. Stir well to combine everything, then reduce the heat to medium-low.
8. 8Add the diced capsicum, season with salt and black pepper, and simmer uncovered for 12 to 15 minutes, stirring occasionally, until the lentils are completely soft and the sauce has thickened.
9. 9Taste and adjust salt if needed. Serve the spiced beef and lentil mixture over the cooked rice and scatter the fresh parsley over the top.

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