Mild North Indian Beef & Bombay Potatoes
with Cucumber Raita & Tomato Salad
- Gluten
- Wheat
- Almond
- Milk
- Milk
- Peanuts
- Sesame
- Soy
- May contain traces of allergens
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
We can't work out which is best: the pop of brown mustard seeds on the turmeric-roasted potatoes, the gentle warmth of the North Indian spiced beef or the burst and crunch of the tomato salad. You decide! This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
Ingredients
1 sachet
brown mustard seeds
(Contains: Gluten, Wheat;)
1
cucumber
1
tomato
1 packet
beef rump
1 bag
mixed salad leaves
1 packet
flaked almonds
(Contains: Almond; May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)
2
potato
1 packet
Greek-style yoghurt
(Contains: Milk;)
1 sachet
mild North Indian spice blend
(Contains: Milk;)
Not included in your delivery
olive oil
¼ tsp
salt
1 drizzle
vinegar (balsamic or white wine)
Utensils
Cooking Steps
• Preheat the oven to 220°C/200°C fan-forced. Cut potato into bite-sized chunks. • Spread potato over a lined oven tray. Sprinkle over brown mustard seeds, a drizzle of olive oil and a pinch of salt and pepper. • Toss to coat, then bake until tender, 25-30 minutes.
• Meanwhile, finely chop cucumber. Roughly chop tomato. • Place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened (this ensures it's nice and tender!).
• In a small bowl, combine Greek-style yoghurt, cucumber and a drizzle of white wine vinegar and whisk to combine. Season to taste with salt and pepper.
• In a medium bowl combine beef rump, mild North Indian spice blend, the salt, a pinch of pepper and a drizzle of olive oil. • Heat a large frying pan over high heat with a drizzle of olive oil. When oil is hot, cook the beef, turning, for 3-6 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest.
• Meanwhile, place tomato and mixed salad leaves in a bowl. • Just before serving, add a drizzle of vinegar and a drizzle of olive oil. Toss to combine and season to taste with salt and pepper.
TIP: Tossing the salad before serving keeps the leaves crisp!
• Slice the beef and divide between plates. Serve with the Bombay potatoes and tomato salad. • Top the chicken with a dollop of raita. Garnish with flaked almonds. Enjoy!
