-
1. Finely chop the onion and garlic. Heat a pan over medium-high heat, add the vegetable oil, then add the ground beef and break it up with a spoon. Cook until well browned and most liquid has evaporated.
500 g ground beef,
1 piece yellow onion,
3 clove garlic clove,
1.5 tbsp vegetable oil
-
2. Add the chopped onion to the browned beef and cook, stirring, until the onion softens and turns lightly golden. Stir in the garlic and cook briefly until fragrant.
500 g ground beef,
1 piece yellow onion,
3 clove garlic clove,
1.5 tbsp vegetable oil
-
3. Sprinkle in the Bombay biryani spice mix, smoked paprika, ground cumin, salt and black pepper. Stir well to coat the beef and onion, letting the spices toast briefly in the pan.
500 g ground beef,
1 piece yellow onion,
3 clove garlic clove,
3 tbsp Bombay biryani spice mix,
2 tsp smoked paprika,
1 tsp ground cumin,
1 tsp salt,
0.5 tsp black pepper,
1.5 tbsp vegetable oil
-
4. Transfer the spiced beef mixture to the slow cooker. Add the chickpeas, green lentils, baked beans, canned tomatoes and water or beef stock. Stir everything together until evenly combined.
500 g ground beef,
1 can canned chickpeas, drained and rinsed,
1 can canned green lentils, drained and rinsed,
1 can canned baked beans in tomato sauce,
1 can canned chopped tomatoes,
1.5 cup water or beef stock
-
5. Cover and cook on low for 6 to 7 hours, or on high for 3 to 4 hours, until the mixture is thickened and the flavours are well melded. Stir once or twice during cooking if convenient, and adjust seasoning with extra salt or pepper near the end if needed.
500 g ground beef,
1 can canned chickpeas, drained and rinsed,
1 can canned green lentils, drained and rinsed,
1 can canned baked beans in tomato sauce,
1 can canned chopped tomatoes,
3 tbsp Bombay biryani spice mix,
1 tsp salt,
0.5 tsp black pepper,
1.5 cup water or beef stock
-
6. Ladle the smoky chickpea, bean and beef biryani-style pot into bowls. Top with a spoonful of plain yogurt and a scattering of fresh coriander leaves if using, then serve hot with bread or rice if desired.
0.5 cup plain yogurt (to serve, optional),
0.2 cup fresh coriander leaves (garnish, optional)
