Baharat Beef Koftas 'Kebabs'
with Naan and Roasted Garlic Yoghurt
.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
10
Panko Breadcrumbs
1
Baharat Spice Mix
Baharat
240
British Beef Mince
1
Garlic Clove
15
Cider Vinegar
(Contains Sulphites)
125
Baby Plum Tomatoes
1
Baby Gem Lettuce
49.5
Low Fat Natural Yoghurt
(Contains Milk)
2
Plain Naans
(Contains Milk, Cereals containing gluten)
Not included in your delivery
2
Water
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Pop the breadcrumbs and water (see ingredients for amount) into a bowl. Add the baharat, season with salt and pepper, add the beef mince and mix with your hands until combined. Shape into 4 sausage shapes per person. Flatten to make koftas and pop onto a plate. IMPORTANT: Wash your hands after handling raw meat.
Peel the garlic clove(s) and pop into a square of foil with a drizzle of oil and scrunch to enclose it. Pop the garlic parcel on a baking tray. Bake the garlic on the top shelf of your oven until soft, 10-12 mins.
Meanwhile, heat a drizzle of oil in a frying pan over a medium high heat. Once hot add the koftas and fry until browned all over and cooked through, 10-12 mins. IMPORTANT: The koftas are cooked when no longer pink in the middle.
While everything cooks, pop the cider vinegar into a large bowl and add a drizzle of olive oil and a pinch of sugar. Season with salt and pepper and mix to combine. Halve the tomatoes and pop into the bowl with the dressing. Trim the root from the baby gem lettuce then halve lengthways. Thinly slice widthways. Set aside - we'll add to the dressing just before serving.
Pop the yoghurt in a bowl. Season with salt and pepper and stir to combine. Once the garlic is cooked, remove from the oven. Carefully remove the garlic from the foil, pop on a board and mash with a fork. Stir into the yoghurt. Once the garlic is out of the oven, pop the naans on the baking tray, drizzle with olive oil. Bake on the top shelf of your oven until starting to go golden, 5-6 mins.
Just before serving, add the baby gem to the tomatoes and toss to combine. Serve the naans with the salad on top, the koftas divided between the naans and a drizzle of roasted garlic yoghurt.Enjoy!
