2 Tbs Vegetable oil
1 Medium onion, chopped
1/2 kg (1 lb) Minced (ground) pork
225 g (8 oz) Sausagemeat
2 Celery stalks, cut into 2 1/2 cm (1 in) pieces
1 Small green pepper, pith and seeds removed and cut into rings
75 g (3 oz) 1/2 cup Sultanas or seedless raisins
1 Garlic clove, crushed
1/2 tsp Ground cumin
1 Small dried hot red chilli, crumbled
Salt and pepper to taste
175 g (6 oz) 1 cup Long-grain rice, soaked in cold water for 30 minutes and drained
425 g (14 oz) Canned peeled tomatoes
125 ml (4 fl oz) 1/2 cup Water
2 Tbs Tomato puree (paste)
Juice of 1/2 lemon
3 Tbs Pine nuts
1 Medium onion, chopped
1/2 kg (1 lb) Minced (ground) pork
225 g (8 oz) Sausagemeat
2 Celery stalks, cut into 2 1/2 cm (1 in) pieces
1 Small green pepper, pith and seeds removed and cut into rings
75 g (3 oz) 1/2 cup Sultanas or seedless raisins
1 Garlic clove, crushed
1/2 tsp Ground cumin
1 Small dried hot red chilli, crumbled
Salt and pepper to taste
175 g (6 oz) 1 cup Long-grain rice, soaked in cold water for 30 minutes and drained
425 g (14 oz) Canned peeled tomatoes
125 ml (4 fl oz) 1/2 cup Water
2 Tbs Tomato puree (paste)
Juice of 1/2 lemon
3 Tbs Pine nuts
method
1. Preheat the oven to moderate 180°C (Gas Mark 4, 350°F).
2. Heat the oil in a flameproof casserole. Add the onion and fry until it is soft. Stir in the pork and sausagemeat and fry until they lose their pinkness. Stir in the vegetables, sultanas or raisins, garlic, cumin, chilli, seasoning and rice and fry for 5 minutes, stirring constantly. Stir in the tomatoes and can juice, water and tomato puree (paste) and bring to the boil. Reduce the heat to low, cover the casserole and simmer for 10 minutes. Transfer the casserole to the oven and bake for 25 minutes.
3. Remove the casserole from the oven and sprinkle the lemon juice and pine nuts over the top. Return to the oven and bake, uncovered, for a further 10 minutes.
4. Remove from the oven and serve at once, straight from the casserole.
2. Heat the oil in a flameproof casserole. Add the onion and fry until it is soft. Stir in the pork and sausagemeat and fry until they lose their pinkness. Stir in the vegetables, sultanas or raisins, garlic, cumin, chilli, seasoning and rice and fry for 5 minutes, stirring constantly. Stir in the tomatoes and can juice, water and tomato puree (paste) and bring to the boil. Reduce the heat to low, cover the casserole and simmer for 10 minutes. Transfer the casserole to the oven and bake for 25 minutes.
3. Remove the casserole from the oven and sprinkle the lemon juice and pine nuts over the top. Return to the oven and bake, uncovered, for a further 10 minutes.
4. Remove from the oven and serve at once, straight from the casserole.
serving amount
4 - 6 servings
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