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Beef and Potato Keema Naans
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Beef and Potato Keema Naans

Total Time20 minutes
Cooking Time25 minutes


Serving amount

2 piece


120 g

Salad Leaves

250 g

Beef Mince

2 sachet

North Indian Style Spice Mix

75 g


(Contains Milk)

2 piece


1 sachet

Apple Cider Vinegar

(Contains Sulphites)

1 can

Tomato Paste

1 sachet

Beef Stock

2 piece


(Contains Wheat)

1 sachet

Sweet Chilli Sauce

1 piece


Not included in your delivery

to taste


to taste


to taste


to taste



Nutrition Values

Energy (kcal)915 kcal
Energy (kJ)3828 kJ
Fat28.7 g
of which saturates11.1 g
Carbohydrate120.2 g
of which sugars20.5 g
Dietary Fiber0.9 g
Protein45.7 g
Cholesterol0 mg
Salt3.86 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.





Preheat your oven to 220°C/200°C fan/gas mark 7.
Bring a pot of salted water to the boil.
Peel the potato, then chop into 1cm chunks. When boiling, add the potato to the water and cook until you can easily slip a knife through, 10-15 mins.

When cooked, drain the potatoes in a colander,
TIP: If you’re in a hurry you can boil the water in your kettle.



Peel half the the garlic clove, pop it 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.
Peel and grate remaining garlic clove(s) (or use a garlic press). Cut the tomato into 2cm chunks.
Trim the root from the baby gem lettuce, halve lengthways, then thinly slice widthways.
In a medium bowl for the salad, mix together the cider vinegar, a pinch of sugar and 1 tbsp oil (double both for 4p). Season with salt and pepper then set aside.


Heat a drizzle of oil in a pan on medium-high heat. When the oil is hot, add the beef mince and cook until browned, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw mince. The mince is cooked when no longer pink in the middle.
Season to taste with salt and pepper.

When the mince is browned, add the grated garlic, tomato paste and North Indian style spice mix. Cook, stirring frequently, for 1 min.


Stir in the beef stock powder and 100ml water (double for 4p) into the pan. 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.
Carefully add the cooked potato to the beef. Stir through the sweet chilli sauce. Season to taste with salt and pepper


Meanwhile, pop the naans into the oven and bake until toasted and golden, 2-3 mins.
Remove the roasted garlic from the oven and mash with a fork.
Add the yoghurt to a small bowl and stir in the roasted garlic. Season with salt and pepper, then set aside.
Add the baby gem to the bowl of dressing and toss to coat.


Share the naans between your plates.
Top the naan with the beef keema and a handful of salad. Scatter the chopped tomatoes on top.
Finish with a drizzle of garlic yoghurt. Serve any remaining salad by the side.