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Beef dripping keema naan

A plate serving beef dripping keema naan

Beef dripping keema naan

Name: Beef dripping keema naan
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Yield: 4
Cuisine: Indian
Ingredients: 1 black and 1 green cardamom pod (or use 2 green); ½ cinnamon stick; 1 bay leaf; 50ml vegetable oil; 5 onions finely chopped; 2 tbsp ginger & garlic paste; 3 small green chillies finely chopped; 500g beef mince; 1 tsp ground turmeric; 1 tsp cumin; 1 tsp coriander; 1 tsp chaat masala; 2 tbsp lime juice; 4 naans; 2 tbsp butter melted; small pot Greek yogurt; 200g cherry tomatoes halved; 2-3 green chillies finely chopped; small pack coriander chopped; green chutney

Good Food team

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Serves 4

Easy

Prep: 45 mins

Cook: 30 mins

A star rating of 4.7 out of 5.11 ratingsRate

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These naan breads are made with minced beef and fragrant Indian spices including cumin, turmeric, chaat masala and chilli. Great for a weekend dinner

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Ingredients

Nutrition

Units:

MetricUS

1 black and 1 green cardamom pod

(or use 2 green)
½ cinnamon stick
1 bay leaf
50ml vegetable oil
5 onions

finely chopped
2 tbsp ginger & garlic paste
3 small green chillies

finely chopped
500g beef mince
1 tsp ground turmeric
1 tsp cumin
1 tsp coriander
1 tsp chaat masala
2 tbsp lime juice
4 naans
2 tbsp butter

melted

To serve

small pot Greek yogurt
200g cherry tomatoes

halved
2-3 green chillies

finely chopped
small pack coriander

chopped
green chutney

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Nutrition: per serving (without chutney)

kcal978
fat50g
saturates14g
carbs88g
sugars13g
fibre8g
protein41g
salt1.98g

Method

step 1

Put the cardamom pods, cinnamon and bay in a pan over a medium heat, add the oil and lightly fry until fragrant, about 1 min. Add the onions, ginger & garlic paste and chillies, and cook for 5 mins. Add the mince and the remaining spices, and cook for 10-15 mins more until browned. Take off the heat and add the lime juice, then season.
step 2

Heat oven to 200C/180C fan/gas 4. Brush the naans with the butter, then wrap in foil and warm in the oven. Top with the mince followed by the yogurt, tomatoes, chilli and coriander. Serve with our green chutney.

Recipe from Good Food magazine, June 2017

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A star rating of 4.7 out of 5.11 ratings

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