Informations supplémentaires
30 min.
|
760 kcal
|
easy
|
Printable version
1. Prepare Ingredients and Mint Yogurt
Turn oven on to 400°F. Pick and chop mint leaves. Chop garlic. Trim ends, peel and dice onion into 1/2 inch pieces. In a small bowl, combine yogurt and half of the mint. Add 1 tbsp. water at a time until a drizzle consistency is achieved.
2. Cook Naan
Wrap naan in foil. Place naan in oven and cook for 8–12 minutes until warm.
3. Cook Beef Keema Masala
Drain ground beef. Heat 1 tbsp. oil in a large skillet over medium-high. Once hot, add beef and onion and cook for 4–5 minutes using a wooden spoon to break apart, and cook until beef has reached an internal temperature of 160°F. Add spice blend and garlic cook for 30 seconds to 1 minute, until fragrant. Reduce heat to medium, add tomato paste, tamarind concentrate, 1/2 cups water and green peas and cook for 3–4 minutes, until slightly thickened. Season to taste with the following: salt, pepper and red pepper flakes. Add 1 tbsp. water at a time until desired consistency is reached.
4. Prepare Salad
Dice tomatoes and cucumber into 1/2 inch pieces. In a medium bowl, combine 1 tbsp. oil, lemon juice to taste, tomatoes, cucumber and remaining mint. Season to taste with salt and pepper.
5. Assemble and Serve
Divide naan between serving plates and top with spring mix and beef keema masala. Drizzle mint yogurt over everything. Serve with salad on the side. Enjoy
280gGround Beef
1unitYellow Onion(s)
2unitGarlic Clove(s)
30mlTomato Paste
7gSpice Blend (allergens: mustard, sulphites)
16mlTamarind Concentrate
50gGreek Yogourt 2%
1unitFresh Mint
2unitNaan Bread
2unitLebanese Cucumber(s)
80gGreen Peas
10mlFresh Lemon Juice
30gSpring Mix
2unitTomato(es)
2gRed Pepper Flakes
What you need
Large skillet, Foil, Bowl
760 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
72g
24%
fat
27g
42%
cholesterol
100mg
33%
fiber
8g
32%
protein
41g
saturated
11g
55%
sodium
1020mg
43%
sugar
11g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg