One tray jammy tomatoes, crispy mince, yellow rice

One tray jammy tomatoes, crispy mince, yellow rice

I’ll be the first to admit, this dish isn’t about appearances. But then again, home cooking rarely should be. The idea started as spiced meatballs in a sweet tomato sauce with yellow rice. But as the day unravelled, and energy ran thin, rolling meatballs felt like a distant dream. So, I gave it the one-tray treatment instead. As satisfying as it is unassuming, this has become an easy favourite in our house, thanks to the jammy tomatoes, crispy mince, and golden rice. I like to serve with my garlic yoghurt (page x) and a smattering of fresh coriander leaves

Serves 4-6

  • Ingredients

    500g cherry tomatoes
    2 garlic cloves, smashed
    2 cinnamon sticks, broken in half
    1 teaspoon ground coriander, ground
    ½ teaspoon cumin, ground
    1 teaspoon ground turmeric
    ¼ bunch coriander, leaves and stems sliced separately
    2 tablespoons olive oil
    1 onion, finely diced
    1 tablespoon red wine vinegar
    1 teaspoon salt
    1 cup basmati rice
    250ml 1 cup of beef or chicken stock
    500g mince

    Optional serving
    Coriander leaves
    Garlic yoghurt

  • Method

    Preheat oven to 170FF. Add tomatoes to your dish followed with garlic, cinnamon sticks, coriander, cumin, turmeric, coriander stems, 1 tablespoon olive oil, onion, vinegar and salt. Toss it all together. Put in the oven and cook for 10 minutes. Remove from oven and add rice and broth. Mix. Top it all with raw mince, season with salt and drizzle with 1 tablespoon of olive oil. I know how it looks. Bare with me. Cover with foil and bake for 30 minutes. Remove foil and cook for 10-15 minutes to get some colour on the mince.  

    Leave to stand for a few minutes, then serve topped with coriander leaves and garlic yoghurt.

Leftovers: Refrigerate leftovers for up to 3 days This dish freezes well for up to 2 months, defrost in the fridge then cover and re heat in 180FF oven until warmed
through.

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