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Rogan Josh Pulled Beef Loaded Naans
Rogan Josh Pulled Beef Loaded Naans

Rogan Josh Pulled Beef Loaded Naans

with Mustard Seed Potatoes, Pickled Onion and Mint Yoghurt

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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.

Allergens:
Mustard
•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.

Total40 minutes
Active 25 minutes
DifficultyMedium

Ingredients

serving amount

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

Energy (kJ)4411 kJ
Energy (kcal)1054 kcal
Fat32.9 g
of which saturates10.3 g
Carbohydrate134.6 g
of which sugars27 g
Dietary Fibre11.9 g
Protein54.9 g
Salt2.9 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray
•Oven dish
•Aluminum Foil
•Mixing Bowl
•Medium Bowl
•Fork

Instructions

Roast the Potatoes
1

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.

Roast the Beef
2

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.

Get in a Pickle
3

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.

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.

Curry Up
4

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.

Pull the Beef
5

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.

Serve Up
6

Share the naans between your plates. Spread the mint yoghurt over the bases, then top with the pulled beef and a few slices of pickled onion.

Add the 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!

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