Beef and Potato Keema Tacos
with Golden Roasted Cauliflower, Tomato Raita and Mango Chutney
This Beef and Potato Keema Tacos is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!
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
300
Cauliflower Florets
1
Ground Turmeric
240
British Beef Mince
1
Red Onion
1
Garlic Clove
1
Coriander
1
North Indian Style Spice Mix
30
Tomato Puree
10
Beef Stock Paste
2
Medium Tomato
75
Greek Style Natural Yoghurt
(Contains Milk)
½
Lime
6
Plain Taco Tortillas
(Contains Cereals containing gluten)
40
Mango Chutney
Not included in your delivery
200
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Chop the potato (no need to peel) into 1cm pieces - you want them small so they fit in your taco. Pop them onto one half of a large baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. When the oven is hot, roast on the top shelf until golden and tender, 20-22 mins.
Meanwhile, pop the cauliflower florets into a bowl and drizzle with oil. Season with salt and pepper, sprinkle over the turmeric and toss to coat. Once the potato has been in the oven for 5 mins, add the cauliflower to the other half of the tray and roast until golden, 15-20 mins. Turn both halfway through.
Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat. When hot, add the minced beef and cook until browned, 4-5 mins, breaking it up with a spoon as it cooks. IMPORTANT: Wash your hands after handling raw mince. While the mince cooks, halve, peel and chop the red onion into small pieces. Peel and grate the garlic (or use a garlic press). Roughly chop the coriander (stalks and all). When the mince has browned, drain and discard any excess fat. Add the onion and cook until softened, 4-5 mins, stirring occasionally.
Next, add the garlic, North Indian style spice mix and tomato puree. Mix together and cook for a further min. Then, add the beef stock paste and water for the sauce (see ingredients for amount), stirring to combine. Bring to a boil then lower the heat and simmer until the liquid has reduced, 8-10 mins, stirring occasionally. IMPORTANT: The mince is cooked when no longer pink in the middle.
Meanwhile, chop the tomatoes into small chunks and pop into a bowl along with the Greek yoghurt. Halve the lime and squeeze some juice into the bowl. Season with salt and pepper then mix together. Taste and add more salt, pepper or lime juice if needed. Set the tomato raita aside for now. When the keema has thickened, season to taste and stir through half the coriander.
When everything is ready, pop the tortillas into the oven to warm through, 1-2 mins. Lay out 3 tortillas on each person's plate. Spoon the beef keema down the middle. Top with the roasted potato and golden cauliflower. Spoon over the tomato raita and finish each taco with a dollop of mango chutney. Sprinkle over the remaining coriander to garnish. Cut any remaining lime into wedges and serve alongside for squeezing over. Enjoy!
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