One-Pot Beef Keema Aloo Matar With Naan

Before you begin...

This recipe takes around 5-10 min to prep, so get your casserole dish and all your ingredients ready, then wash your fruit and veg

Note: Make sure your dish is oven-proof and safe to use on the hob. Don't have one? Start cooking in a large, wide-based pan then transfer to an oven-proof dish and cover tightly with foil

Now, let's get started!

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

Chop your potatoes (skins on) into rough bite-sized pieces

Chop your tomato[es] into wedges

Peel and chop your brown onion[s] into wedges

Heat a large, wide-based hob-safe oven-proof casserole dish with a drizzle of vegetable oil over a medium-high heat

Add your beef mince to the dish, breaking it up into rough, large chunks and cook for 1-2 min or until very lightly browned all over

Once browned, stir in 1 tbsp [1 1/2 tbsp] [2 tbsp] flour

Meanwhile, crush your garlic open by squashing with the side of a knife and remove the skin

Add the chopped potatoes, tomato wedges, onion wedges and crushed garlic to the dish with a generous pinch of salt

Sprinkle in your curry powder, ground cumin and ground turmeric, then add your beef stock mix with 200ml [260ml] [350ml] boiled water and bring to the boil over a high heat

Once boiling, cover with a lid and put the dish in the oven for an initial 25 min – this is your keema aloo

Meanwhile, add your natural yoghurt to a small bowl with your mint sauce

Season with a small pinch of salt and stir it all together, then put it in the fridge until serving – this is your mint yoghurt

Once the keema aloo has had an initial 25 min, remove the dish from the oven and stir through your blanched peas

Return the dish to the oven for a final 5 min or until the beef is cooked through (no pink meat!) – this is your beef keema aloo matar

Add your mini garlic & coriander naan[s] to a baking tray (or two!) and put the baking tray[s] in the oven for 3 min or until the bread is warm