Rogan Josh Pulled Beef Loaded Naan
with Mustard Seed Potatoes, Pickled Onion and Mint 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
450 grams
Potatoes
1 sachet(s)
Mustard Seeds
(Contains Mustard)
280 grams
Slow Cooked Beef
½ unit(s)
Red Onion
15 milliliter(s)
Rice Vinegar
1 bunch(es)
Mint
150 grams
Greek Style Natural Yoghurt
(Contains Milk)
50 grams
Rogan Josh Curry Paste
2 unit(s)
Plain Naans
(Contains Milk, Cereals containing gluten)
50 grams
Baby Leaf Mix
40 grams
Mango Chutney
Not included in your delivery
1 tsp
Sugar
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Chop the potatoes into 2cm chunks (no need to peel).
Pop the chunks onto a large baking tray. Drizzle with oil, sprinkle over the mustard seeds, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, remove the beef from its packaging. Place in an ovenproof dish along with the juices and cover loosely with foil.
Roast on the middle shelf of your oven for 25-30 mins.
Meanwhile, halve, peel and slice the red onion (see ingredients for amount) as thinly as you can.
In a medium bowl, combine the onion, rice vinegar, sugar (see pantry for amount) and a pinch of salt. Set aside.
Pick the mint leaves from their stalks and roughly chop (discard the stalks).
In another medium bowl, combine the mint and Greek style yoghurt. Season with salt and pepper, then set aside.
When the beef has 5 mins remaining, remove from the oven, reserve 1 tbsp of cooking juices per person, then discard the foil and any remaining cooking juices.
Drizzle over the rogan josh paste and return to the oven for the remaining time, 5 mins.
Sprinkle the naans with a little water and pop them into the oven to warm through, 2-3 mins.
Once cooked, remove the beef from the oven, stir through the reserved cooking juices, then use two forks to shred the beef as finely as you can. IMPORTANT: Ensure the beef is piping hot throughout.
Season the beef with salt and pepper.
Share the naans between your plates. Spread the mint yoghurt on the base of each, then top with the pulled beef and a few slices of pickled onion.
Add the baby leaves to the remaining onion, add a drizzle of oil and toss to combine. Serve the roasted potatoes and salad alongside.
Drizzle the mango chutney over the beef to finish.
Enjoy!
