Name: Beef dripping keema naan
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Yield: 4
Cuisine: Indian
Ingredients: 1 black and 1 green cardamom pod (or use 2 green); ½ cinnamon stick; 1 bay leaf; 50ml vegetable oil; 5 onions finely chopped; 2 tbsp ginger & garlic paste; 3 small green chillies finely chopped; 500g beef mince; 1 tsp ground turmeric; 1 tsp cumin; 1 tsp coriander; 1 tsp chaat masala; 2 tbsp lime juice; 4 naans; 2 tbsp butter melted; small pot Greek yogurt; 200g cherry tomatoes halved; 2-3 green chillies finely chopped; small pack coriander chopped; green chutney

A plate serving beef dripping keema naan

1 black and 1 green cardamom pod
(or use 2 green)
½ cinnamon stick
1 bay leaf
50ml vegetable oil
5 onions
finely chopped
2 tbsp ginger & garlic paste
3 small green chillies
finely chopped
500g beef mince
1 tsp ground turmeric
1 tsp cumin
1 tsp coriander
1 tsp chaat masala
2 tbsp lime juice
4 naans
2 tbsp butter
melted

To serve

small pot Greek yogurt
200g cherry tomatoes
halved
2-3 green chillies
finely chopped
small pack coriander
chopped
green chutney

Method

step 1
Put the cardamom pods, cinnamon and bay in a pan over a medium heat, add the oil and lightly fry until fragrant, about 1 min. Add the onions, ginger & garlic paste and chillies, and cook for 5 mins. Add the mince and the remaining spices, and cook for 10-15 mins more until browned. Take off the heat and add the lime juice, then season.
step 2
Heat oven to 200C/180C fan/gas 4. Brush the naans with the butter, then wrap in foil and warm in the oven. Top with the mince followed by the yogurt, tomatoes, chilli and coriander. Serve with our green chutney.