Lean 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 with a drizzle of vegetable oil over a high heat

Once hot, add your lean beef mince and cook for 5-6 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 [125ml] [150ml] boiled water

Push the browned lean 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 tomato wedges and chicken stock to the pan and stir everything together

Cook for 1-2 min or until reduced and the beef is cooked through (no pink meat!) – this is your spiced lean beef mince

Meanwhile, spread your mango chutney over your naan[s] then add to the warmed baking tray[s]

Top the naan[s] with the spiced lean beef mince

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

While the naan[s] are 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, natural yoghurt and a pinch of salt to a small bowl and give everything a good mix up – this is your cucumber raita