***ADD CORRECT COUSCOUS SKU***D2L Curried Beef and chickpea Naan with raisins and desiccated coconut
to Spiced beef kofta and jewelled couscous salad
- Milk
Ingredients
1 unit(s)
Onion
1 unit(s)
Garlic Clove
250 grams
Baby Plum Tomatoes
1 bunch(es)
Mint
1 unit(s)
Lemon
1 carton(s)
Chickpeas
360 grams
British Beef Mince
1 pot(s)
North Indian Style Spice Mix
150 grams
Couscous
2 tsp
Ground Turmeric
80 grams
Raisins
1 sachet(s)
Chicken Stock Powder
4 unit(s)
Garlic and Coriander Naan
125 grams
Baby Spinach
12.5 grams
Desiccated Coconut
150 grams
Low Fat Natural Yoghurt
(Contains: Milk)
1 unit(s)
Carrot
15 grams
Flaked Almonds
Nutritional information
Instructions
Preheat the oven to 200°. Halve, peel and thinly slice the onion. Peel and grate the garlic.. Halve the tomatoes. Pick the mint leaves from their stalks and roughly chop (discard the stalks). Zest and cut the lemon into wedges. Drain and rinse the chickpeas. Pop 120g of beef mince, half the mint and 1 tsp of curry powder into a bowl. Mix together and set aside. IMPORTANT: Wash your hands after handling raw meat!
Fill and boil your kettle. Put the couscous in a large bowl with the lemon zest, half the mint, a 1/4 tsp of turmeric and a pinch of salt and pepper. Mix well. Pour the boiling water for the couscous (see ingredients for amount) into the bowl, cover tightly with cling film and leave to one side for 10 mins. Heat a drizzle of oil in a frying pan over medium high heat. Once hot, add the rest of the beef and fry until browned, 4-5 mins.
Lower the heat to medium then add the onion and half the tomatoes. Cook until the onion is soft, 4-5 mins then add the garlic, remaining turmeric and the left over curry powder. Cook for 1 minute, then add the chickpeas, half the raisins, stock and water (see ingredients for amount). Stir, bring to the boil, lower the heat and simmer until the water has almost completely gone, 10-12 mins. Stir occasionally.
Meanwhile, season the kofta mix with salt and pepper, shape into 4 small balls, then gently flatten to form the koftas. IMPORTANT: Wash your hands after hadling raw meat. Heat a splash of oil in another frying pan over high heat. Once hot, add the koftas to the pan and cook until browned, 2 mins on each side. Transfer to a baking tray and roast for a further 5-6 mins. IMPORTANT: The koftas are cooked when no longer pink in the middle!
After a few of mins, add the naans to the tray to warm through for 2-3 mins. Keep a small handful of spinach behind for your lunch and stir the rest into the beef mix until wilted. Remove from the heat. Once the naans are warm and koftas cooked, remove the tray from the oven. Pop the naans onto plates and serve the curried beef on top. Sprinkle the desiccated coconut over and serve with a lemon wedge and drizzle of yogurt. Enjoy!
Trim and grate the carrot and roughly chop the left over spinach. Fluff up the couscous with a fork and stir through the carrot, spinach, remaining tomatoes, raisins and the flaked almonds. Squeeze in some lemon juice and drizzle over a glug of olive oil. Season with salt and pepper and mix well. Transfer to your lunch boxes and pop the koftas on top. Cover and refrigerate to eat for lunch tomorrow. Remember to serve with the leftover yogurt!!
