• 1 lb (450 g) minced (ground) beef
• 1 onion
• 1 bell pepper or 1 cup (200 g) frozen mixed bell peppers
• Curry powder to taste
• 1 beef stock cube, crumbled
• 2 Tbsp tomato purée
• 1.5 cups rice
• 2.75 cups water
• 1 lemon, juiced

Optional

• 1 Tbsp mango chutney
• 1 teaspoon paprika

1. Peel and chop the onion and pepper.
2. Brown the ground beef in a pan and add the curry powder.
3. Add the chopped onion and pepper to the pan, and fry this for one minute.
4. Add the crumbled stock cube, tomato purée, mango chutney and paprika to the pan and stir.
5. Add water into the pan till it covers the mixture.
6. Bring to a boil and simmer for 1 hour stirring every 10 minutes.
7. Meanwhile, bring the rice to a boil in the 2.75 cups of water.
8. If you would like the rice to be yellow, add a small amount of tumeric.
9. Immediately cover and reduce heat to a minimum and allow to cook for 10 minutes.
10. Turn off heat and allow to rest for 10 minutes.
11. Add lemon juice to the rice.
12. Fluff with a spoon or fork.
13. Put the rice on a plate with the curry on top. You may wish to mold the rice for a nicer presentation.