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Sri Lankan Style Beef Kothu
Sri Lankan Style Beef Kothu

Sri Lankan Style Beef Kothu

with Kale, Carrot and Tortilla 'Roti'

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Kothu is a popular Sri Lankan street food dish which typically stir-fries meat and vegetables with chopped up pieces of roti. Here, we've made it even simpler by using tortilla pieces instead of roti - you'll be surprised how close they come to the real thing!

Tags:
New
Allergens:
Cereals containing gluten
•Mustard
•Milk

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.

Total20 minutes
Active 25 minutes
DifficultyEasy

Ingredients

serving amount

240 grams

British Beef Mince

1 unit(s)

Carrot

6 unit(s)

Plain Taco Tortillas

(Contains: Cereals containing gluten)

50 grams

Korma Curry Paste

(Contains: Mustard)

1 sachet(s)

Sri Lankan Style Curry Powder

15 grams

Ginger, Garlic & Lemongrass Puree

100 grams

Chopped Kale

75 grams

Creme Fraiche

(Contains: Milk)

Not included in your delivery

2 tbsp

Water for the Kale

1 tsp

Sugar

1 tbsp

Honey

75 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)3424 kJ
Energy (kcal)818 kcal
Fat41.5 g
of which saturates18.4 g
Carbohydrate74.2 g
of which sugars18.9 g
Dietary Fibre9 g
Protein37.9 g
Salt3.2 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Large Frying Pan
•Grater

Instructions

Fry the Beef
1

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

b) Once hot, add the beef mince and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince.

Prep Time
2

a) While the beef fries, trim the carrot, then coarsely grate (no need to peel).

b) Pile the tortillas onto each other and slice the tortillas into 1cm thick strips. Cut the strips into smaller approximately 3cm long strips (use scissors if easier).

Add the Flavour
3

a) When the mince has browned, drain and discard any excess fat. Season with salt and pepper. IMPORTANT: The mince is cooked when no longer pink in the middle.

b) Stir in the korma curry paste, Sri Lankan style curry powder and ginger, garlic and lemongrass puree. Fry until fragrant, 1 min.

c) Add the kale along with the water for the kale (see pantry for amount) and cook until starting to wilt, 3-4 mins.

Bring on the 'Roti'
4

a) Stir in the carrot, tortilla strips and sugar (see pantry for amount).

b) Stir-fry, 1-2 mins. Season with salt and pepper.

All Together Now
5

a) Next, stir in the creme fraiche, honey and water for the sauce (see pantry for both amounts). Simmer until thickened, 1-2 mins.

b) Taste and season with salt and pepper if needed. Add a splash of water if it's a little too thick.

Serve Up
6

a) Share the Sri Lankan style kothu between your serving bowls.

Enjoy!

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