Harissa Beef Mince Ragù With Herby Yoghurt & Carrot Mash
Whip up a lighter twist on our spicy ragù. You'll add ruby-red harissa to your sauce for a punchy hit of heat, and balance all that smoky richness out with herby yoghurt and carrot mash on the side. Under 600 calories.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Olive oil, Pepper, Salt, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Boil a full kettle
Chop your potato[es] (skins on) into bite-sized pieces
Top, tail, peel and slice your carrot[s] into thin discs
Add the chopped potato and carrot discs to a pot with plenty of boiled water and bring to the boil over a high heat
Once boiling, reduce the heat to medium and cook for 12-15 min or until fork-tender, then drain and return to the pot to steam dry
Whilst the potato and carrot are cooking, peel and finely dice your red onion[s]
Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heat
Once hot, add the diced onion with a pinch of salt and cook for 3-4 min or until softened
Meanwhile, peel and finely chop (or grate) your garlic
Once the onion has softened, add the chopped garlic and cook for 1-2 min further
Increase the heat to high and add your beef mince and cook for 3-4 min or until beginning to brown, breaking it up with a wooden spoon as you go
Meanwhile, top, tail and chop your courgette[s] into quarters lengthways, then slice finely
Once the mince has browned, add the sliced courgette to the pan and cook for 3-4 min further or until the courgette has started to soften
Reboil half a kettle
Dissolve your beef stock mix and harissa paste (can't handle the heat? Go easy!) in 150ml [200ml] [250ml] boiled water – this is your harissa stock
Once the courgette has softened, add the harissa stock and your chopped tomatoes and cook for 10-12 min or until the sauce has thickened to a bolognese-like consistency and the meat is cooked through (no pink meat!) – this is your harissa beef mince ragù
Whilst the beef ragù is cooking, strip your mint leaves from their stems and chop them finely, discard the stems
Chop your parsley finely, including the stalks
Return the drained potato and carrot to a low heat with half your natural yoghurt, half the chopped parsley and mint (save the rest for garnish!) and a generous pinch of salt
Mash until smooth – this is your herby yoghurt & carrot mash
Serve the harissa beef mince ragù with the herby yoghurt & carrot mash to the side
Drizzle over the remaining yoghurt and sprinkle over the remaining chopped parsley and mint
Season with a grind of black pepper
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (milk).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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