Beef and Potato Keema Naans
Street food style dish, not to spicy quick and easy to make about 20 minutes from start to finish.
Ingredients
- Baking Potato
- Water for sauce
- Garlic Clove
- Baby Gem Lettuce
- Spring Onion
- Red Wine Vinegar
- Olive Oil For Dressing
- Minced Beef
- Natural Yoghurt
- Nigella Seeds
- Tomato Puree
- North Indian Spice Mix
- Beef Stock Paste
- Naan Breads
Method
1. Cook the Potato
a) Preheat your oven to 200C
b) Bring a large saucepan of water to the boil with 1/4tsp of salt for the potatoes.
c) Peel the potatoes, chop them into 1cm chunks, when water is boiling, add the potatoes and cook until you can easily slip a knife through, 10-15mins.
d) When the potatoes have been cooking for 5 minutes, reserve some of the water for the sauce.
2. Get Prepped
a) Peel 1 garlic clove, wrap in foil with a drizzle of oil, roast in the oven for 10 mins, peel and grate the other garlic clove.
b) Trim the root from the baby gem lettuce the havle lengthways and thinly slice widthways.
c) Trim and thinly slice the spring onions.
d) Add the red wine vinegar to a bowl along with a pinch of sugar and oil, mix together and set aside.
3. Cook The Beef
a) Heat a drizzle of oil in a frying pan on high heat.
b) when oil is hot, add the beef and cook until browned, 5-6 mins.
c) While the mince cooks, remove the roasted garlic from the oven and crush in to a paste with the back of a fork.
d) Add natural yoghurt to a small bowl and stir in the crushed garlic, season with salt and pepper and set aside.
4. Make the Keema
a) Once the mince is cooked, drain off any excess fat and season with salt and pepper.
b) Return the frying pan with the mince to medium-high heat, add half the nigella seeds. remaining garlic, tomato puree and North Indian spice mix. Cook, stirring frequently, for 1 minute.
c) Pour the reserved water and stir in the beef stock paste. Bring to the boil and simmer until mixture has thickened, 3-4 mins.
5. Cook the keema
a) Once the potatoes are cooked, drain them in a colander. Carefully stir the potatoes into the pan with the beef. Taste and season with salt and pepper.
b) Place the naans in the oven and bake until toasted and golden, 2-3 mins.
c) add the baby gem to the dressing, toss to coat.
6. Finish and Serve
a) Share the naans between your plates.
b) Serve the beef on top of the naan with a handful of salad on top.
c) Dollop over the the garlic yoghurt, sprinkle with the remaining nigella seeds and spring onion.