Keema San Choy Bow


Photography and Video Andy Arnfield – The Gourmet Grocer and Gourmet Motion Pictures

Here is a very simple one pan wonder, which takes the minimum effort and the results are delicious. In this recipe, I use an ingredient that most of you wont have heard of Dargar Phool, It is an exotic lichen also known as Black Stone Flower. Have you ever been to an Indian restaurant and thought, “This tastes so good, why can’t I achieve this flavour at home?” If so, you have probably just experienced dagar phool. This amazing ingredient is available here, through our store.


1½ tsp. sunflower oil
1 tbsp. mild curry powder
2 tsp. ground cumin
1 tsp ground coriander
1 tsp ground cinnamon
2 tsp dargar phool
1 tsp chilli flakes
500g minced beef
1⅓ cup basmati rice
2 cups shredded carrots
1 cup frozen baby peas
3 cups hot beef stock

To serve

Lettuce cups
Mint yogurt dressing
Chopped fresh coriander
Lemon wedges


  1. Heat oil in a large deep skillet, over medium-high heat. Add curry powder, cumin, coriander, and cinnamon, stirring quickly to combine. Crumble in beef and cook, stirring with a wooden spoon to break up clumps, 3 to 4 minutes, until beef is browned. Stir in rice, carrots, chilli flakes, and stock and bring to a boil. Cover skillet and reduce heat to low. Cook 16 minutes. Remove from heat, keep covered, let stand 5 minutes, until all liquid is absorbed into the pilaf, at this point stir in the baby peas and cover again for another minute.
  2. Uncover and fluff pilaf with a fork. Spoon into lettuce cups, drizzle with mint yogurt and sprinkle with coriander and serve with lemon wedges.

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