Beef and Potato Kheema Naans
with North Indian spices and garlic yoghurt
Kheema naan is a popular dish in Indian cuisine that consists of spiced minced meat (usually lamb) stuffed in a golden fluffy naan bread. In this variation, there's beef mince, potatoes, and a refreshing and zingy salad on the side.
Ingredients
600 grams
Potatoes
120 grams
Salad Leaves
240 grams
Beef Mince
2 sachet(s)
North Indian Style Spice Mix
75 grams
Yoghurt
(Contains Milk)
2 unit(s)
Garlic
1 sachet(s)
Apple Cider Vinegar
(Contains Sulphites)
1 sachet(s)
Beef Stock
(May be present Cereals containing gluten)
2 unit(s)
Naan
(Contains Wheat, Milk)
1 sachet(s)
Sweet Chilli Sauce
1 unit(s)
Tomato
1 sachet(s)
Rogan Josh Curry Paste
(Contains Mustard)
Not included in your delivery
to taste
Salt
to taste
Oil
to taste
Pepper
to taste
Water
to taste
Sugar
to taste
Butter
Nutrition Values
Utensils
Instructions
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Boil a large pot of salted water.
- Chop the potatoes into 1cm chunks (peeling optional).
- When boiling, add the potatoes to the water and cook until fork tender, 10-15 mins—take care not to overcook!
- Once cooked, drain in a colander.
TIP: If you’re in a hurry you can boil the water in your kettle.
- Meanwhile, peel half the garlic, pop into a small piece of foil with a drizzle of oil and scrunch to enclose. Roast in the oven for 10-15 mins.
- Peel and grate the remaining garlic (or use a garlic press).
- Cut the tomato into 2cm chunks.
- Trim the root of the salad leaves, halve lengthways, then thinly slice widthways.
- In a salad bowl, mix the vinegar, ¼ tsp sugar and 1 tbsp oil (double both for 4p). Season with salt and pepper then set aside.
- Place a pan over medium-high heat with a drizzle of oil.
- Once hot, fry the beef mince until browned, 5-6 mins. IMPORTANT: Wash hands and equipment after handling raw mince. Mince is cooked when no longer pink in the middle.
- Season to taste with salt and pepper. Break it up with a spoon as it cooks.
- When the mince is browned, add the grated garlic, rogan josh paste and North Indian spice mix.
- Cook until fragrant, stirring frequently, 1 min.
- Stir the stock powder and 100ml water (double for 4p) into the pan.
- Bring to the boil, then simmer until thickened, 3-4 mins.
- Carefully add the cooked potato to the beef.
- Stir in a knob of butter and the sweet chilli sauce.
- Season to taste with salt and pepper. Add a splash of water if the mince becomes too dry
TIP: You don't want the mixture too wet or the naan will become soggy.
- Meanwhile, pop the naans into the oven to 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 salad leaves to the bowl with the dressing and toss to coat.
- Share the naans between plates.
- Top each naan with the beef kheema and a handful of salad leaves.
- Scatter over the tomato.
- Finish with a drizzle of garlic yoghurt.
- Serve any remaining salad alongside.
