Beef Keema Naan With Cucumber Raita

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil half a kettle

Put a large baking tray (or two!) in the oven to heat up (this will stop the base of your naan from going soggy!)

Peel and finely slice your shallot[s], then combine the sliced shallot with your red wine vinegar, 1 tsp [1 1/2 tsp] [2 tsp] sugar and a pinch of salt in a small bowl and set aside – this is your quick-pickled shallot

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat

Once hot, add your beef mince and cook for 4-5 min or until browned, breaking it up with a wooden spoon as you go

Chop your tomato[es] into wedges

Dissolve your chicken stock mix in 100ml [130ml] [170ml] boiled water

Once done, push the browned beef mince to one side of the pan

Add your ground cumin and garam masala to the other side of the pan and cook for 1-2 min until fragrant

Add the chicken stock and the chopped tomatoes to the pan and stir everything together

Cook for 2 min or until reduced and the beef is cooked through (no pink meat!) – this is your spiced beef mince

Meanwhile, spread your mango chutney over your naan[s]

Add the mango naan[s] to the warmed baking tray[s] and top them with the spiced beef mince

Put the tray[s] in the oven and cook for 5-10 min or until golden – this is your beef keema naan[s]

While the naan[s] is in the oven, cut your cucumber in half lengthways, scrape out the inner seeds with a teaspoon and discard

Grate the deseeded cucumber and squeeze out any excess water

Add the grated cucumber, your natural yoghurt and a pinch of salt to a small bowl and give everything a good mix up – this is your cucumber raita