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Prep Time
25 min
Cuisine
Indian
For this Indian-inspired treat, you'll top fluffy naan with spiced beef keema and mango chutney then bake until golden. Serve with a dollop of cool raita and pickled shallots for a little tang. Yum!
Prep Time
25 min
Cuisine
Indian
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
Typical Values | per 100g | per serving |
---|---|---|
Energy | 634 kJ 152 kcal |
2759 kJ 661 kcal |
Fat of which saturates |
6.6 g 2.4 g |
28.7 g 10.5 g |
Carbohydrate of which sugars |
14 g 3.1 g |
60.8 g 13.5 g |
Fibre | 1.5 g | 6.4 g |
Protein | 8.7 g | 38 g |
Salt | 0.39 g | 1.72 g |
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7 and boil half a kettle
Put 1 [2] large baking tray[s] in the oven to heat up (this will stop the base of your naan from going soggy!)
Peel and finely slice the shallot[s], then combine the sliced shallot with the red wine vinegar, 1 tsp [2 tsp] sugar and a pinch of salt in a small bowl & set aside – this is your pickled shallot
Heat a large, wide-based pan with a drizzle of vegetable oil over a high heat
Once hot, add the beef mince and cook for 4-5 min or until browned, breaking it up with a wooden spoon as you go
Chop the tomato[es] into wedges
Dissolve the chicken stock mix in 100ml [150ml] boiled water
Push the browned beef to one side of the pan
Add the ground cumin and garam masala to the other side of the pan and cook for 1-2 min until fragrant
Add the chopped tomato[es] and stock and stir everything together
Cook for 1-2 min or until reduced – this is your spiced beef mince
Meanwhile, spread the mango chutney over the naans
Add the naans to the warmed baking tray[s]
Top the naans with the spiced beef mince
Put the tray in the oven and cook for 5-10 min or until golden – these are your Indian beef keema naans
Meanwhile, grate the cucumber and squeeze out any excess water
Add the grated cucumber, natural yoghurt and a pinch of salt to a small bowl and give everything a good mix up – this is your cucumber raita
Roughly chop the coriander, including the stalks
Serve the Indian beef keema naans with a dollop of cucumber raita
Garnish with the chopped coriander and pickled shallots
Enjoy!