Beef and Potato Keema Naans
with Mango Chutney and Garlic Yoghurt
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
1 unit(s)
Baking Potato
2 unit(s)
Garlic Clove
1 unit(s)
Baby Gem Lettuce
12 milliliter(s)
Red Wine Vinegar
(Contains Sulphites)
240 grams
British Beef Mince
30 grams
Tomato Puree
1 sachet(s)
North Indian Style Spice Mix
10 grams
Beef Stock Paste
40 grams
Mango Chutney
2 unit(s)
Plain Naans
(Contains Milk, Cereals containing gluten)
75 grams
Low Fat Natural Yoghurt
(Contains Milk)
Not included in your delivery
1 tbsp
Olive Oil for the Dressing
100 milliliter(s)
Water for the Sauce
20 grams
Butter
Nutritional information
Instructions
a) Heat your oven to 220°C/200°C fan/gas mark 7 for the naans. Remove the butter from your fridge and leave to one side to soften.
b) Bring a large saucepan of water to the boil with 0.5 tsp salt.
c) Peel and chop the potato into 1cm chunks.
d) When boiling, add the potatoes to the water and cook until you can easily slip a knife through, 10-15 mins.
a) Meanwhile, peel and grate the garlic (or use a garlic press).
b) Trim the baby gem, halve lengthways, then thinly slice widthways.
c) In a medium bowl, mix together the red wine vinegar and olive oil for the dressing (see ingredients for amount). Season with salt, pepper and a pinch of sugar (if you have any), then set aside.
a) Heat a large frying pan on medium-high heat (no oil).
b) Once hot, add the beef mince and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands and equipment after handling raw mince. The mince is cooked when no longer pink in the middle.
c) Once the butter has softened slightly, pop into a small bowl and add half the garlic. Use a fork to mash the garlic into the butter. Season with salt and a pepper then keep to one side.
a) When the mince is browned, stir in the garlic, tomato puree and North Indian style spice mix. Cook for 1 min.
b) Stir in the beef stock paste and water for the sauce (see ingredients for amount). Bring to the boil, then simmer until thickened, 3-4 mins. TIP: Add a splash of water if needed, but you don't want the mixture too wet or the naan will become soggy.
c) When the potatoes are cooked, drain in a colander, then carefully add to the beef. Stir in the mango chutney. Season to taste.
a) Put the naans onto a baking tray. Spread over the garlic butter and pop them into the oven for 2-3 mins
b) Add the baby gem to the bowl of dressing and toss to coat.
a) Share the garlic naans between your plates.
b) Top with the beef keema and a handful of salad.
c) Finish with a dollop of yoghurt.
Enjoy!
