Beef Kheema Naan

• Beef Mince(500 g)
• Onion(1)
• Garlic(3 cloves)
• Ginger(1 tbsp)
• Tomato paste(1 tbsp)
• Canned tomatoes(400 g)
• Peas(150 g)
• Rapeseed Oil(1 tbsp)
• Cumin(2 tsp)
• Garam Masala(2 tsp)
• Turmeric(½ tsp)
• Chili flakes(½ tsp)
• Salt(1 tsp)
• Black pepper(½ tsp)
• Naan(4)
• Yogurt(120 g)
• Coriander(15 g)
• Lemon(1)

Method

1. 1

   Finely chop {Onion}, mince {Garlic}, finely grate the {Ginger}, and roughly chop the {Fresh cilantro}. Cut the {Lemon} into wedges.

   ~12 min

2. 2

   Heat {Vegetable oil} in a large skillet over medium-high heat. Add the {Onion} with half the {Salt} and cook until softened and lightly golden, 5 minutes. Stir in the {Garlic}, {Ginger}, {Cumin}, {Garam Masala}, {Turmeric}, and {Chili flakes} for 1 minute.

   ~6 min

3. 3

   Add the {Ground beef} and break it up well with a spoon. Cook until the beef loses its raw color and starts to brown in spots, 6 minutes. Stir in the {Tomato paste}, remaining {Salt}, and {Black pepper}.

   ~6 min

4. 4

   Pour in the {Canned tomatoes}. Add 120ml water, bring to a bubble, then simmer until the kheema is thick and spoonable, 10 minutes. Stir in the {Peas} for the last 2 minutes so they heat through and stay bright.

   ~10 min

5. 5

   While the kheema simmers, stir the {Yogurt} with half the chopped {Fresh cilantro} and a squeeze from the {Lemon}. Warm the {Naan} in a dry pan or oven until soft and pliable, 4 minutes.

   ~4 min

6. 6

   Spoon the thick beef kheema into the warm {Naan}, top with the yogurt mixture and remaining {Fresh cilantro}, and serve with the {Lemon} wedges for squeezing over.

   ~2 min