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
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1 red wine vinegar sachet (15ml)<span class="strong">†</span>
250g British beef mince
80g natural yoghurt<span class="strong">†</span>
chicken stock mix sachet (5.5g)
2 plain naan breads<span class="strong">†</span>
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
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Allergens highlighted by † (sulphites, milk, gluten)
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.
Cooking Instructions
Instructions for 2 people (double for 4)
1
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 slicedshallot 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
2
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
3
Chop the tomato[es] into wedges
Dissolve thechicken stock mix in 100ml [150ml]boiled water
4
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
5
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
6
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
7
Meanwhile, grate the cucumber and squeeze out any excess water
Add the gratedcucumber, 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
8
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