Beef and Potato Keema Naans
with Baby Gem Salad and Garlicky Yoghurt
.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1
Baking Potato
2
Garlic Clove**
1
Baby Gem Lettuce
1
Spring Onion
12
Red Wine Vinegar
(Contains: Sulphites)
240
British Beef Mince
75
Low Fat Natural Yoghurt
(Contains: Milk)
1
Nigella Seeds
30
Tomato Puree
1
North Indian Style Spice Mix
10
Beef Stock Paste
2
Plain Naans
(Contains: Milk, Cereals containing gluten)
Not included in your delivery
1
Olive Oil for the Dressing
100
Water for the Sauce
Utensils
Instructions
a) Preheat your oven to 200°C. b) Bring a large saucepan of water to the boil with 1/2 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). 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 leaves to dressing toss to coat.
a) Share the naans between your plates. b) Serve the beef on top of the naan with a handful of salad on top. c) Dollop over the garlicky yogurt, sprinkle with the remaining nigella seeds and spring onion. Enjoy!
