Beef and Potato Keema Naans
with Nigella Seeds and Garlic Yoghurt
These Beef and Potato Keema Naans are bursting full of flavours and make the perfect dinner night option from HelloFresh. Cook up a fresh start!
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.
Ingredients
1
Baking Potato
2
Garlic Clove
1
Baby Gem Lettuce
1
Spring Onion
1
Red Wine Vinegar
(Contains Sulphites)
240
British Beef Mince
75
Greek Style Natural Yoghurt
(Contains Milk)
1
Nigella Seeds
1
Tomato Puree
2
North Indian Style Spice Mix
1
Beef Stock Powder
2
Plain Naans
(Contains Cereals containing gluten, Milk)
Not included in your delivery
1
Olive Oil for the Dressing
100
Water for the Sauce
Nutritional information
Utensils
Instructions
a) Preheat your oven to 200°C.
b) Bring a large saucepan of water to the boil with 1/2 tsp of salt for the potatoes.
c) Peel the potatoes, chop them into 1cm chunks. When the water is boiling, add the potatoes and cook until you can easily slip a knife through, 10-15 mins.
d) When the potatoes have been cooking for 5 minutes, reserve some of the potato cooking water for the sauce (see ingredients for amount).
a) Peel 1 garlic clove, wrap in foil with a drizzle of oil, roast in the oven for 10 mins. Peel and grate the other garlic clove (or use a garlic press).
b) Trim the root from the baby gem lettuce then halve lengthways and thinly slice widthways.
c) Trim and thinly slice the spring onion.
d) Add the red wine vinegar to a medium-sized bowl along with a pinch of sugar and the olive oil for the dressing (see ingredients for amount). Mix together and set aside.
a) Heat a drizzle of oil in a frying pan on high heat.
b) When the oil is hot, add the beef mince and cook until browned, 5-6 mins. IMPORTANT: Wash your hands after handling raw mince. The mince is cooked when no longer pink in the middle.
c) While the mince cooks, remove the roasted garlic from the oven, crush into a paste with the back of a fork.
d) Add the natural yoghurt to a small bowl and stir in the crushed garlic. Season with salt and pepper and set aside.
a) Once the mince is cooked, drain off any excess fat and season with salt and pepper.
b) Return the frying pan with the mince to medium-high heat, add half the nigella seeds, remaining garlic, tomato puree and north Indian style spice mix. Cook, stirring frequently, for 1 minute.
c) Pour in the reserved potato water (see ingredients for amount) and stir in the beef stock powder, bring to the boil and simmer until the mixture has thickened, 3-4 mins. TIP: Add a splash of water if the mix is too dry.
a) Once the potatoes are cooked, drain them in a colander. Carefully stir the potato chunks into the pan with the beef. Taste and season with salt and pepper.
b) Place the naans in the oven and bake until toasted and golden, 2-3 mins.
c) Add the baby gem to the dressing, toss to coat.
a) Share the naans between your plates.
b) Serve the beef on top of the naan with a handful of salad on top.
c) Dollop over the garlicky yoghurt, sprinkle with the remaining nigella seeds and spring onion. Enjoy!
