Beef Brisket Tikka Masala

Name: Beef Brisket Tikka Masala with Spinach Rice & Salsa
Total time: 30 min
Yield: 2
Cuisine: Indian
Ingredients: olive oil; 1.25 cup water; 1 packet white rice; 1 packet slow-cooked beef brisket; 1 Onion; 1 sachet Mumbai spice blend; 1 sachet mild North Indian spice blend; 1 packet tomato paste; 1 packet thickened cream; 1 tsp brown sugar; ¼ cup water (for the curry); 1 tomato; 1 packet celery; drizzle white wine vinegar; 1 packet baby spinach leaves; 20 g butter; 1 packet Greek-style yoghurt

with Spinach Rice & Salsa

Get up to $200 off!

Let us transport you to India with this Mumbai beef delight which cooks to perfection on the stove, while you quickly prep the rice and salsa. Sit back, relax and let all of its rich aromas take over!

Tags:

Kid Friendly

Allergens:

Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

white rice

(May be present: Wheat, Gluten, Soy.)

1 packet

slow-cooked beef brisket

Onion

1 sachet

Mumbai spice blend

1 sachet

mild North Indian spice blend

(Contains: Milk;)

1 packet

tomato paste

1 packet

thickened cream

(Contains: Milk;)

tomato

1 packet

celery

1 packet

baby spinach leaves

1 packet

Greek-style yoghurt

(Contains: Milk;)

Not included in your delivery

olive oil

1.25 cup

water

1 tsp

brown sugar

¼ cup

water (for the curry)

drizzle

white wine vinegar

20 g

butter

(Contains: Milk;)

Nutritional Values

Energy (kJ)2638 kJ

Calories637 kcal

Fat27.9 g

of which saturates17.3 g

Carbohydrate80.4 g

of which sugars22.1 g

Dietary Fibre6.9 g

Protein12.6 g

Sodium835 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

PDF

• To a medium saucepan, add the water (for the rice) and bring to the boil. • Rinse and drain white rice. • Add rice, stir, cover with a lid and reduce heat to low. • Cook for 10 minutes, then remove pan from heat and keep covered until rice is tender and water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam, so don't peek!

• Transfer slow-cooked beef brisket including the liquid to a bowl and shred with 2 forks. • Thinly slice onion. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add onion and cook, stirring, until tender, 3-5 minutes. • Add Mumbai spice blend, mild North Indian spice blend and tomato paste and cook until fragrant, 1-2 minutes. • Reduce heat to medium, then add beef brisket, thickened cream, the brown sugar and water (for the curry). Simmer until slightly reduced, 1-2 minutes.

• Meanwhile, roughly chop tomato and celery. • In a medium bowl, combine tomato, celery and a drizzle of white wine vinegar and olive oil. Season with salt and pepper. • To pan with rice, stir through baby spinach leaves and the butter until spinach has slightly wilted. Season to taste.