Beef and Potato Kheema Naans
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Beef and Potato Kheema Naans

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.

Total Time20 minutes
Cooking Time25 minutes


Serving amount

2 unit(s)


120 grams

Baby Gem

250 grams

Beef Mince

2 sachet(s)

North Indian Style Spice Mix

75 grams


(Contains Milk)

2 unit(s)


1 sachet(s)

Apple Cider Vinegar

(Contains Sulphites)

1 sachet(s)

Beef Stock

2 unit(s)


(Contains Wheat)

1 sachet(s)

Sweet Chilli Sauce

1 unit(s)


1 sachet(s)

Rogan Josh Curry Paste

(Contains Mustard)

Not included in your delivery

to taste


to taste


to taste


to taste


to taste



Nutrition Values

Energy (kJ)3791 kJ
Energy (kcal)906 kcal
Fat29.5 g
of which saturates11.2 g
Carbohydrate116.8 g
of which sugars16 g
Dietary Fiber0 g
Protein44.7 g
Cholesterol0 mg
Salt5 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. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.


Aluminum Foil


Boil the Potatoes
  • 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.

Make the Dressing
  • 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.
Fry the Mince
  • 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 garlicrogan josh paste and North Indian spice mix. Cook, stirring frequently, until fragrant, 1 min.
Simmer the Beef
  • 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.

Warm the Naans
  • 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.
Finish and Serve
  • 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.
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