Ingredients:
500 g ground beef
1 cup cooked rice
2 teaspoons curry powder
2 tablespoons oil
1 tablespoon oil, extra
1 large onions, chopped
2 cloves garlic, crushed
1 tablespoon ginger, grated
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons French mustard
2 teaspoons sugar
1 tablespoon tomato paste
1 (440 g) cans tomatoes
1/2 cup water
60 g butter
Directions:
Combine beef in large bowl with rice and curry powder.
Roll mixture into eight equal patties.
Heat oil in large skillet, cook patties over medium heat for 3 minutes each side or until cooked through.
Remove from pan and drain well, keep warm.
Heat extra oil in skillet, add onion, garlic and ginger, stir-fry for 2 minutes or until soft.
Add cumin, coriander, mustard, sugar, tomato paste, undrained tomatoes and water, bring to boil, cover, reduce heat to a simmer and cook for 10 minutes or until sauce has reduced and thickened.
Remove from heat, pour into blender or processor and blend until smooth.
Add butter and blend until combined, pour over patties to serve.
Servings: 4
Time preparation: 15 min.
Time total: 40 min.