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Beef Mince and Potato Keema

Beef Mince and Potato Keema

Beef Mince and Potato Keema

with Mango Chutney and Naan Bread

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This Beef Mince and Potato Keema is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Tags:

New

Allergens:

Milk

•Cereals containing gluten

•Mustard

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.

Total35 minutes

Active 10 minutes

DifficultyEasy

Ingredients

serving amount

240 grams

British Beef Mince

1 unit(s)

Baking Potato

2 unit(s)

Plain Naans

(Contains: Milk, Cereals containing gluten)

50 grams

Korma Curry Paste

(Contains: Mustard)

1 sachet(s)

Curry Powder Mix

30 grams

Tomato Puree

10 grams

Chicken Stock Paste

40 grams

Mango Chutney

Not included in your delivery

300 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)3867 kJ

Energy (kcal)924 kcal

Fat34.6 g

of which saturates10.1 g

Carbohydrate111.4 g

of which sugars19.3 g

Protein43.3 g

Salt4.3 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Large Saucepan

•Lid

•Baking Tray

Instructions

Fry the Mince

1

If you don't have a toaster, heat your oven to 220°C/200°C fan/gas mark 7 for the naans.

Heat a large saucepan on medium-high heat (no oil).

Once hot, add the beef mince and fry until browned, 4-5 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince.

Prep the Potato

2

Meanwhile, chop the potato into small 2cm chunks (no need to peel). TIP: They'll cook quicker if small.

Cut the naans in half widthways, then set aside.

Open the remaining sachets.

Build the Flavour

3

When the mince has browned, drain and discard any excess fat.

Stir in the korma curry paste, curry powder, tomato puree, chicken stock paste, potatoes, water for the sauce (see pantry for amount) and half the mango chutney.

Bring to the boil, then reduce the heat.

Time to Simmer

4

Pop a lid on the pan and simmer until the sauce has thickened and the mince and potato are cooked, 15-20 mins. IMPORTANT: The mince is cooked when no longer pink in the middle.

Toast your Naans

5

Just before the keema is ready, warm the naan halves in your toaster until golden.

If you're using the oven, put the naans onto a baking tray. Sprinkle with a little water and pop them into the oven to warm through, 2-3 mins.

Serve Up

6

When the keema is ready, season with salt and pepper and remove from the heat. Add a splash of water if needed.

Spoon your keema into bowls and drizzle over the remaining mango chutney.

Serve the naan on the side.

Enjoy!

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