Beef Keema Loaded Jacket Potato
with Baby Leaf Salad and Yoghurt
Jacket potatoes aren't just for baked beans and cheese. Our Beef Keema Loaded Jacket Potato is an Indian inspired twist on the humble jacket potato ('keema' is Hindi for minced meat) for a comforting weeknight dinner. HIGH PROTEIN - Protein contributes to the maintenance of muscle mass.
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
2 unit(s)
Baking Potato
2 unit(s)
Garlic Clove**
240 grams
British Beef Mince
1 sachet(s)
Curry Powder Mix
30 grams
Tomato Puree
10 grams
Beef Stock Paste
120 grams
Peas
20 grams
Baby Leaf Mix
75 grams
Low Fat Natural Yoghurt
(Contains: Milk)
Not included in your delivery
½ tbsp
Honey
125 milliliter(s)
Water for the Sauce
Utensils
Instructions
Preheat your oven to 240°C/220°C fan/gas mark 9.
Halve the potatoes lengthways and pop them onto a large baking tray. Drizzle with oil and season with salt and pepper. Rub the oil over the potatoes, then lay them cut-side down.
Bake on the top shelf of your oven until tender and a knife slips in easily, 30-40 mins.
TIP: Alternatively, if you have a microwave, you can speed things up. Halve the potatoes lengthways, then prick all over with a knife. Rub with a little oil and season with salt. Place cut-side down onto a plate, then microwave on high until tender, 15-18 mins.
Meanwhile, peel and grate the garlic (or use a garlic press).
In a medium bowl, combine a drizzle of olive oil, salt and pepper. Set the dressing aside for now.
When the potatoes have 15 mins remaining, heat a large frying pan on medium-high heat (no oil).
Once hot, add the beef mince and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks.
Once browned, drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.
Stir the garlic, curry powder mix and tomato puree into the beef. Fry until fragrant, 1 min.
Mix in the beef stock paste, honey and water for the sauce (see pantry for both amounts). Bring to the boil, then reduce the heat and simmer until thickened, 2-3 mins.
Stir in the peas and a knob of butter (if you have any). Cook until the peas are piping hot, 1 min.
Season with salt and pepper. Add a splash of water if it's a little too thick.
Toss the baby leaves through the dressing.
Share the jacket potatoes between your plates and spoon over the keema sauce.
Drizzle over the yoghurt to finish.
Serve the salad alongside.
