Beef and Potato Keema Naans
with Mango Chutney and Garlic Yoghurt
Looking for a quick and tasty midweek dinner option? Try cooking up our Beef and Potato Keema Naans in just 20 minutes for a delicious and speedy meal.
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
12
Red Wine Vinegar
(Contains Sulphites)
240
British Beef Mince
30
Tomato Puree
2
North Indian Style Spice Mix
10
Beef Stock Paste
40
Mango Chutney
2
Plain Naans
(Contains Milk, Cereals containing gluten)
75
Low Fat Natural Yoghurt
(Contains 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 220°C/200°C fan/gas mark 7.
b) Bring a large saucepan of water to the boil with 1/2 tsp salt.
c) Peel and chop the potato into 1cm chunks.
d) When boiling, add the potato to the pan of water and cook until you can easily slip a knife through, 10-15 mins.
a) Meanwhile, pop 1 garlic clove (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it. Roast in the oven until soft, 10-12 mins.
b) Peel and grate the remaining garlic (or use a garlic press).
c) Trim the baby gem, halve lengthways, then thinly slice widthways.
d) In a medium bowl, mix together the red wine vinegar and olive oil for the dressing (see ingredients for amount). Season with salt, pepper and a pinch of sugar (if you have any), then set aside.
a) Heat a large frying pan on medium-high heat (no oil).
b) Once the pan is hot, add the beef mince and cook until browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands and equipment after handling raw mince. The mince is cooked when no longer pink in the middle
c) Once the garlic has roasted and cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.
a) When the mince is browned, stir in the grated garlic, tomato puree and North Indian style spice mix. Cook for 1 min.
b) Stir in the beef stock paste and water for the sauce (see ingredients for amount). Bring to the boil, then simmer until thickened, 3-4 mins. TIP: Add a splash of water if needed, but you don't want the mixture too wet or the naan will become soggy.
c) When the potatoes are cooked, drain in a colander, then carefully add to the beef. Stir in the mango chutney. Season to taste.
a) Meanwhile, put the naans onto a baking tray. Sprinkle with a little water and pop them into the oven to warm through, 2-3 mins.
b) Add the yoghurt to a small bowl and stir in the roasted garlic. Season with salt and pepper, then set aside.
c) Add the baby gem to the bowl of dressing and toss to coat.
a) Share the naans between your plates.
b) Top with the beef keema and a handful of salad.
c) Finish with a dollop of garlic yoghurt.
Enjoy!
