Poudre de Colombo may have originated in Sri Lanka but it adds an unmistakably sunny Caribbean vibe to anything you cook with it, including tonight's spiced beef. Sweetened with mango chutney and served with coconut rice, it's a true taste of sunshine… something we could all do with on these cold winter nights!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Chicken Stock Pot
Poudre de Colombo(ContainsMustard)
Water for Stock
Water for Beef
Olive Oil for the Salsa
Halve, peel and chop the onion into ½cm pieces. Drain and rinse the sweetcorn and black beans together in a colander. Cut each dried apricot into quarters. Heat a glug of oil in a large saucepan on medium heat and add half the onion. Cook until soft, 5 mins. Then add half the chicken stock pot, water (amount specified in the ingredient list) and coconut milk (only use amount specified or the rice won't cook properly).
Bring the mixture to the boil, stir to dissolve, then add the basmati rice. Add two-thirds of both the sweetcorn and black beans to the rice. Mix and bring to the boil, then reduce the heat to medium-low. Cook for 10 mins, then remove from the heat and set aside (still covered) for another 10 mins. TIP: The rice will finish cooking in its own steam.
While the rice cooks, heat a drizzle of oil in a frying pan on medium-high heat. Once the oil is hot, add the beef mince. Cook until browned, breaking it up with a spoon, 5-6 mins. Add the remaining onion to the beef and cook until softened, stirring occasionally, another 5 mins. Add the apricots, poudre de columbo and tomato purée. Stir together and cook for 1 minute more.
Add the mango chutney, remaining stock pot and water (amount specified in the ingredient list) to the pan. Stir to dissolve the stock pot. Bring to a simmer and gently bubble until the sauce is rich and thick, 5-7 mins.
As the beef is cooking, roughly chop the coriander (stalks and all) and pop it in a small bowl. Mix in the remaining sweetcorn and black beans. Zest the lime and set aside. Cut the lime in half and squeeze a little of the juice into the sweetcorn and beans. Stir in the olive oil (amount specified in the ingredient list), add a pinch of salt and a grind of black pepper. Mix well... that's the salsa done!
When the rice is cooked, fluff it up with a fork and stir through the lime zest. Serve it in bowls with the Caribbean spiced beef on top and some sweetcorn salsa. Enjoy!