Brioche Bun with Beef Kheema
and cucumber salad
Ingredients
250 grams
Beef Mince
2 unit(s)
Brioche Buns
(Contains Milk, Egg, Soya, Wheat May be present Lupin, Nuts, Sesame)
1 unit(s)
Onion
1 unit(s)
Lime
1 sachet(s)
Garam Masala
1 sachet(s)
North Indian Style Spice Mix
1 unit(s)
Scallion
1 unit(s)
Cucumber
1 unit(s)
Bell Pepper
1 pack(s)
Chopped Tomato with Onion & Garlic
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Butter
Nutrition Values
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Halve, peel and chop the onion into small pieces.
Halve the pepper and discard the core and seeds. Slice into thin strips, then chop into roughly 1cm pieces.
Place a large pot over medium-high heat with a drizzle of oil.
Once hot, fry the beef mince with the onion and pepper until browned, 5-6 mins. Use a spoon to break it up as it cooks. Season with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw mince. Mince is cooked when no longer pink in the middle.
Add the North Indian spices and garam masala to the beef and mix well for a minute. Pop in the chopped tomato and 1/2 tsp sugar (double for 4p) and bring to a boil. Cover and simmer for 8-10 mins. Add a splash of water if required to loosen the kheema. Season to taste with salt and pepper.
Meanwhile, trim and thinly slice the scallions.
Trim the cucumber, then quarter lengthways. Chop widthways into small pieces.
Cut the lime into quarters.
Mix the chopped cucumber with half the sliced scallion and juice from half the lime wedges. Season to taste with salt and pepper.
Pop the buns cut-side up onto a baking tray. Spread 1 tbsp butter (double for 4p) between the buns. Warm in the oven, 2-3 mins
Divide the kheema between plates. Serve the salad and warm buns alongside. Top with remaining scallion and lime wedges.
