Oven Baked Berbere-Spiced Beef Mince Stew With Buttery Turmeric Rice

Before you begin...

This recipe takes around 5-10 min to prep, so get your casserole dish and all your ingredients ready, then wash your fruit and veg

Note: Make sure your dish is oven-proof and safe to use on the hob. Don't have one? Start cooking in a large, wide-based pan then transfer to an oven-proof dish and cover tightly with foil

Now, let's get started!

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil a kettle

Heat a large, wide-based, hob-safe oven-proof casserole dish with a matching lid with a drizzle of vegetable oil over a very high heat

Once hot, add your mince to the dish and cook for 2-3 min or until beginning to brown, breaking it up with a wooden spoon as you go

Meanwhile, peel and slice 1/4 of your red onion[s] and roughly chop the remaining onion into wedges

Peel and grate (don't chop!) your garlic

Crush your cardamom pod[s] open by squashing them with the side of a knife

Once the mince is beginning to brown, reduce the heat to medium and add the onion wedges, grated garlic, crushed cardamom and your ginger paste to the dish

Cook for 1-2 min or until fragrant, then add your berbere seasoning, beef stock mix, tomato paste, chopped tomatoes and 200ml [260ml] [340ml] boiled water

Season with 1 tsp [1 1/2 tsp] [2 tsp] sugar, a pinch of salt and a good grind of pepper and give everything a good mix up

Bring to the boil, then cover with the lid and put the dish in the oven for an initial 20 min

Add your white long grain rice to an oven-proof dish with your ground turmeric, a small knob of butter and 300ml [390ml] [600ml] boiled water

Give everything a good mix up, then cover tightly with tin foil and put the dish in the oven for 25-30 min or until all the water is absorbed and the rice is cooked

Once the rice is cooked, stir through your vegetable stock mix – this is your buttery turmeric rice

While the rice is cooking, add the sliced onion to a small bowl with your red wine vinegar, a pinch of sugar and a splash of boiled water and set aside to pickle – this is your quick-pickled onion

After an initial 20 min remove the lid from the dish and cook, uncovered, for a final 5 min or until the mince is cooked through (no pink meat!) and the sauce has thickened

Once cooked, season with a pinch of salt – this is your berbere-spiced beef mince stew

Drain the quick-pickled onion, discard the liquid