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Beef and Potato Keema Tacos
Beef and Potato Keema Tacos

Beef and Potato Keema Tacos

with Golden Roasted Cauliflower, Tomato Raita and Mango Chutney

Recipe Development Team
Recipe Development TeamPublished on October 04, 2021

This Beef and Potato Keema Tacos is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!

Allergens:
Milk
Cereals containing gluten

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.

Total45 minutes
Active 25 minutes
DifficultyMedium

Ingredients

serving amount

1

Baking Potato

300

Cauliflower Florets

1

Ground Turmeric

240

British Beef Mince

1

Red Onion

1

Garlic Clove**

1

Coriander

1

North Indian Style Spice Mix

30

Tomato Puree

10

Beef Stock Paste

2

Medium Tomato

75

Greek Style Natural Yoghurt

(Contains: Milk)

½

Lime

6

Plain Taco Tortillas

(Contains: Cereals containing gluten)

40

Mango Chutney

Not included in your delivery

200

Water for the Sauce

Nutritional information

Energy (kcal)958 kcal
Energy (kJ)4007 kJ
Fat34.8 g
of which saturates15.4 g
Carbohydrate124.9 g
of which sugars34 g
Protein47.7 g
Salt3.4 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Baking Tray
Knife
Bowl
Garlic Press
Spoon
Large Frying Pan
Plate

Cooking Instructions and Tips

Roast the Potato
1

Preheat your oven to 200°C. Chop the potato (no need to peel) into 1cm pieces - you want them small so they fit in your taco. Pop them onto one half of a large baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. When the oven is hot, roast on the top shelf until golden and tender, 20-22 mins.

Golden Cauli Time
2

Meanwhile, pop the cauliflower florets into a bowl and drizzle with oil. Season with salt and pepper, sprinkle over the turmeric and toss to coat. Once the potato has been in the oven for 5 mins, add the cauliflower to the other half of the tray and roast until golden, 15-20 mins. Turn both halfway through.

Start the Keema
3

Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat. When hot, add the minced beef and cook until browned, 4-5 mins, breaking it up with a spoon as it cooks. IMPORTANT: Wash your hands after handling raw mince. While the mince cooks, halve, peel and chop the red onion into small pieces. Peel and grate the garlic (or use a garlic press). Roughly chop the coriander (stalks and all). When the mince has browned, drain and discard any excess fat. Add the onion and cook until softened, 4-5 mins, stirring occasionally.

Simmer
4

Next, add the garlic, North Indian style spice mix and tomato puree. Mix together and cook for a further min. Then, add the beef stock paste and water for the sauce (see ingredients for amount), stirring to combine. Bring to a boil then lower the heat and simmer until the liquid has reduced, 8-10 mins, stirring occasionally. IMPORTANT: The mince is cooked when no longer pink in the middle.

Make the Tomato Raita
5

Meanwhile, chop the tomatoes into small chunks and pop into a bowl along with the Greek yoghurt. Halve the lime and squeeze some juice into the bowl. Season with salt and pepper then mix together. Taste and add more salt, pepper or lime juice if needed. Set the tomato raita aside for now. When the keema has thickened, season to taste and stir through half the coriander.

Taco Time
6

When everything is ready, pop the tortillas into the oven to warm through, 1-2 mins. Lay out 3 tortillas on each person's plate. Spoon the beef keema down the middle. Top with the roasted potato and golden cauliflower. Spoon over the tomato raita and finish each taco with a dollop of mango chutney. Sprinkle over the remaining coriander to garnish. Cut any remaining lime into wedges and serve alongside for squeezing over. Enjoy!

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