Punjabi sour
A take on a whisky sour cocktail, try this Punjabi sour which features traditional Indian spirit Ceylon arrack, with lemon juice, egg white, vanilla and cinnamon
Beef dripping keema naan
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 black and 1 green cardamom pod(or use 2 green)
- ½ cinnamon stick
- 1 bay leaf
- 50ml vegetable oil
- 5 onionsfinely chopped
- 2 tbsp ginger & garlic paste
- 3 small green chilliesfinely 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 buttermelted
To serve
- small pot Greek yogurt
- 200g cherry tomatoeshalved
- 2-3 green chilliesfinely chopped
- small pack corianderchopped
- green chutney
Nutrition: per serving (without chutney)
- kcal978
- fat50g
- saturates14g
- carbs88g
- sugars13g
- fibre8g
- protein41g
- salt1.98g
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.
