Meats Recipes - Turkish Beef and Rice Pot

Ingredients

• 12 button (pearl) onions

• 30 ml/2 tbsp olive oil

• 1 aubergine (eggplant), cubed

• 450 g/1 lb/4 cups minced (ground) beef

• 400 g/14 oz/ 1 large can tomatoes

• 150 ml/1/4 pt/2/3 cup red wine

• 175 g/6 oz/3/4 cup long-grain rice

• 450 ml/3/4 pt/2 cups beef stock

• 15 ml/1 tbsp tomato puree (paste)

• 5 ml/1 tsp ground cinnamon

• Salt and freshly ground black pepper

• 150 ml/1/4 pt/2/3 cup Greek-style plain yoghurt

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Method:

1. Fry (sauté) the onions in the oil in a flame­proof casserole (Dutch oven), stirring for about 5 minutes until turning golden.

2. Remove from the pan with a draining spoon. Add the aubergine and fry until golden, stirring.

3. Remove from the pan. Add the beef and fry, stirring, until browned and all the grains are separate.

4. Stir in the remaining ingredients except the yoghurt. Return the onions and aubergine to the pan. Bring to the boil.

5. Cover and place in the oven at 190°C/375°F/gas mark 5 for about 1 1/2 hours until the rice is tender and the liquid has been absorbed.

6. Taste and re-season if necessary. Spoon the yoghurt over and return to the oven for 5 minutes.