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Beef and Potato Keema

Beef and Potato Keema

with Naan and Baby Gem Salad

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Allergens:SulphitesMilkCereals containing Gluten

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 conflict 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.

Preparation Time20 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Baking Potato

2 clove


1 unit(s)

Baby Gem Lettuce

1 unit(s)

Spring Onion

1 sachet

Red Wine Vinegar


240 grams

Beef Mince

75 grams

Greek Style Natural Yoghurt


1 pot(s)

Nigella Seeds

1 unit(s)

Tomato Puree

1 pot(s)

North Indian Style Spice Mix

1 sachet

Beef Stock Powder

2 unit(s)

Plain Naan

(ContainsMilk, Cereals containing Gluten)

1 tbsp

Olive Oil for the dressing

Not included in your delivery

100 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3333 kJ
Energy (kcal)797 kcal
Fat27.0 g
of which saturates9.0 g
Carbohydrate97 g
of which sugars11.0 g
Protein40 g
Salt1.7 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Aluminum Foil
Garlic Press
Frying Pan
Small Bowl
Instructionsarrow up iconarrow up icon
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a) Preheat your oven to 200°C.b) Bring a large saucepan of water to the boil with 0.5 tsp of salt for the potatoes. c) Peel the potatoes, chop them into 1cm chunks. When boiling add the potatoes and cook until you can easily slip a knife through, 10-15 mins. d) When the potatoes have been cooking for 5 minutes, reserve some of the potato cooking water (see ingredients for amount).


a) Peel 1 garlic clove, wrap in foil with a drizzle of oil, roast in the oven for 10 mins. b) Peel and grate the other garlic clove (or use a garlic press).c) Trim the root from the baby gem lettuce then halve lengthways and thinly slice widthways. d)Trim the spring onions then slice thinly.e) Add the red wine vinegar to a medium sized bowl along with a pinch of sugar and oil (see ingredients for amount). Mix together and set aside.


a)Heat a drizzle of oil in a frying pan on high heat. When the oil is hot, add the beef mince and cook until browned, 5-6 mins. b) Whilst the mince cooks, remove the roasted garlic from the oven, crush into a paste with the back of a fork.c) Add the natural yogurt to a small bowl and stir in the crushed garlic. Season with salt and pepper and set aside.


a) Once the mince is cooked, drain off any excess fat and season with salt and pepper.b) Return the frying pan with the mince to medium-high heat, add half the nigella seeds, remaining garlic, tomato puree and north Indian style spice mix. cook stirring frequently for 1 minute. c) Pour in the reserved potato water (see ingredients for amount) and stir in the beef stock powder, bring to the boil and simmer until the mixture has thickened, 3-4 mins. Tip: Add a splash of water if the mix is too dry.


a) Once the potatoes are cook, drain them in a colander. Carefully stir the potato chunks into the pan with the beef, taste and season with salt and pepper.b) Place the naans in the oven and bake until toasted and golden, 2-3 mins.c) Add the baby gem to dressing toss to coat.


a) Share the naans between your plates.b)Serve the beef on top of the naanc)Dollop over the garlicky yogurt, sprinkle with the remaining nigella seeds and spring onion.d) Serve the salad on the side and Enjoy.