Rogan Josh Pulled Beef Loaded Naans
with Mustard Seed Potatoes, Pickled Onion and Yoghurt
- Mustard
- Milk
- Cereals containing gluten
- Wheat
Inspired by some of the world's most popular street food, these tasty Rogan Josh Pulled Beef Loaded Naans are perfect for a casual sharing-style dinner.
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
125 grams
Baby Plum Tomatoes
150 grams
Greek Style Natural Yoghurt
(Contains: Milk)
50 grams
Rogan Josh Curry Paste
2 unit(s)
Plain Naans
(Contains: Milk, Cereals containing gluten, Wheat)
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) and pop them 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. IMPORTANT: Ensure it's piping hot throughout.
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 to pickle.
Halve the baby plum tomatoes.
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 curry paste and return to the oven for the remaining time, 5 mins.
Meanwhile, 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.
Season with salt and pepper.
Share the naans between your plates. Spread the yoghurt over the bases, then top with the pulled beef and a few slices of pickled onion.
Add the tomatoes and baby leaves to the bowl of the remaining pickled onion, add a drizzle of oil and toss to combine.
Serve your loaded naans with the mustard seed potatoes and the salad alongside.
Drizzle the mango chutney over the beef to finish.
Enjoy!
