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
2 unit(s)
Potatoes
120 grams
Salad Leaves
250 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
2 unit(s)
Naan
(Contains Wheat)
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
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!
- When cooked, drain in a colander.
TIP: If you’re in a hurry you can boil the water in your kettle.
- Peel half the garlic, pop into a small piece of foil with a drizzle of oil and scrunch to enclose. Roast in the oven until softened, 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 baby gem, 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, stirring frequently, until fragrant, 1 min.
- Stir the beef 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 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 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 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 chopped tomato.
- Finish with a drizzle of garlic yoghurt.
- Serve any remaining salad alongside.
