North Indian Inspired Beef, Pork and Pepper Curry

While the rice cooks, heat a large frying pan on medium-high heat (no oil).

Once hot, add the beef and pork mince and fry until browned, 4-5 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince.

Meanwhile, halve, peel and chop the onion into small pieces. Halve the bell pepper and discard the core and seeds. Slice into thin strips.

Once the mince is browned, drain and discard any excess fat. Season with salt and pepper.

Add the onion and pepper to the mince and fry until softened, 6-8 mins.

In the meantime, peel and grate the garlic (or use a garlic press).

Stir the garlic, korma curry paste, curry powder mix, ginger puree and tomato puree into the mince. Fry for 1 min. 

Pour in beef stock paste, sugar and water for the sauce (see pantry for both amounts). Stir to combine.

Bring to the boil, then simmer until the sauce has thickened, 5-6 mins. IMPORTANT: The mince is cooked when no longer pink in the middle.

Once the curry has thickened, stir in the peas.

Add a splash of water if it's a little too thick. Taste the sauce and season with salt and pepper if needed.