Entree: Saint Helena, Ascension and Tristan da Cunha – Plo (Curried rice with meat)
Serving Size: 6
Approximate Time
Prep
25 min
Cook
45 min
Total
1 hr 10 min
Ingredients
- 1 lb (454 g) beef chuck or stewing beef, cut into 1-inch (25 mm) cubes
- 2 cups (380 g) long-grain white rice, rinsed and drained
- 2 medium potatoes, peeled and diced (approx. 10 oz / 285 g)
- 2 tbsp (30 ml) vegetable oil
- 2 medium onions, finely chopped (approx. 10 oz / 285 g)
- 3 cloves garlic, minced (approx. 9 g)
- 2 tbsp (14 g) curry powder (use a mild Caribbean or English-style curry powder)
- 1 tsp (2 g) ground turmeric
- 2 tbsp (34 g) tomato paste
- 2 medium tomatoes, diced (approx. 10 oz / 285 g) or 1 cup (240 g) canned diced tomatoes
- 4 cups (960 ml) beef or chicken stock, hot
- 1 1/2 tsp (9 g) salt, more to taste
- 1 tsp (2 g) freshly ground black pepper
- 1/3 cup (50 g) raisins (optional)
- 1 cup (150 g) frozen peas
- 1/4 cup (15 g) fresh cilantro, chopped, for garnish
- Lemon wedges, to serve
Instructions
1. Heat 1 tbsp (15 ml) oil in a heavy large pot or Dutch oven over medium-high heat. Season beef cubes with a pinch of salt and brown in batches until well-seared on all sides, about 4–5 minutes per batch; transfer browned beef to a plate.
2. Add remaining 1 tbsp (15 ml) oil to the pot and reduce heat to medium. Sauté chopped onions until translucent, about 6–8 minutes. Add minced garlic and cook 1 minute until fragrant.
3. Stir in the curry powder and turmeric and cook 1 minute to bloom the spices. Add tomato paste and diced tomatoes, stirring to combine and cooking 2–3 minutes.
4. Return the browned beef to the pot, add diced potatoes, rinsed rice, raisins (if using), salt, pepper, and hot stock. Stir once to distribute ingredients evenly.
5. Bring to a gentle boil, reduce heat to low, cover tightly, and simmer without stirring for 18–22 minutes, or until rice is tender and liquid is absorbed.
6. Remove from heat and let rest, covered, for 8–10 minutes. Stir in frozen peas to heat through, fluff the rice gently with a fork, adjust seasoning, and garnish with chopped cilantro. Serve with lemon wedges.
