Spiced Beef Kheema
with cucumber salad and warm brioche
A cucumber salad and buttery warmed brioche buns balance out the rich and spice-imbued beef kheema in this moreish meal that's sure to delight kids and adults alike.
Tags:
Under 650 calories
•Quick
•Family Friendly
•Eat Me First
Allergens:
Milk
•Egg
•Soya
•Wheat
Total Time25 minutes
Cooking Time20 minutes
DifficultyEasy
Ingredients
Serving amount
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)
Cucumber
1 unit(s)
Bell Pepper
1 pack(s)
Chopped Tomato with Onion & Garlic
5 grams
Chives
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Butter
to taste
Sugar
to taste
Water
Nutrition Values
Energy (kcal)632 kcal
Energy (kJ)2646 kJ
Fat26 g
of which saturates9.7 g
Carbohydrate64.4 g
of which sugars24.9 g
Dietary Fiber2.7 g
Protein36.9 g
Cholesterol0 mg
Salt2.58 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.
Utensils
•Pot with Lid
Instructions
1
- Preheat the 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 1cm pieces.
2
- 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 up the beef as it cooks. IMPORTANT: Wash hands and equipment after handling raw mince. Mince is cooked when no longer pink in the middle.
- Season with salt and pepper.
3
- Add the North Indian spice mix and garam masala to the beef and cook until fragrant, continuously stirring, 1 min.
- Add the chopped tomatoes and ½ tsp sugar (double for 4p) and bring to the boil.
- Cover and simmer for 8-10 mins.
- Season to taste with salt and pepper. Add a splash of water if you feel the mixture has become too dry.
4
- Meanwhile, roughly chop the chives.
- Trim the cucumber, then quarter lengthways. Chop widthways into small pieces.
- Cut the lime into quarters.
- Mix the cucumber with half the sliced chives and juice from half the lime wedges.
- Season to taste with salt and pepper.
5
- Pop the buns, cut-side up, onto a baking tray.
- Spread 1 tbsp butter (double for 4p) between the buns.
- Bake in the oven until butter is melted and buns are warrmed through, 2-3 mins.
6
- Divide the beef kheema between plates.
- Serve the cucumber salad and warmed buns alongside.
- Top with a sprinkling of chives.
- Serve with remaining lime wedges for squeezing over.