This fragrant Indian spiced beef gets its flavour from a delicious Indian Spice. A mild and tasty base of spices is balanced with fresh cucumber raita and sweet chutney, all on a bed of pillowy rice. Divine!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Butternut Squash, cubes
Before starting, preheat the oven to 425°F and wash and dry all produce. Peel, then quarter onion. Separate onion into petals. Add squash, onion, half the Indian spice and 1 tbsp oil (dbl for 4ppl) to a parchment lined baking sheet. Season with salt and pepper. Toss to coat. Roast veggies in the middle of oven until golden brown, 20-22 min.
While veggies roast, bring 1 1/4 cups water (dbl for 4 ppl) to a boil in a covered medium pot. Add rice to the pot of boiling water. Cover and reduce heat to low. Cook, still covered, until rice is tender and liquid is absorbed, 12-14 min.
Meanwhile, directly into a medium bowl, coarsely grate the cucumber. Sprinkle with salt. Set aside. Roughly chop parsley. Peel, then mince the ginger.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then beef, ginger, 1/2 tsp cinnamon (dbl for 4 ppl) and remaining Indian spice. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min. Season with salt and pepper. When beef is cooked, remove from heat, and stir in mango chutney.
While beef cooks, drain grated cucumber, then firmly squeeze out excess water. Return to bowl. Stir in yogurt and 1/4 tsp sugar (dbl for 4ppl) Season with salt and pepper. Set aside.
Fluff the rice with a fork, then season with salt. Stir in half the parsley. Divide the rice between plates. Top with veggies and beef. Dollop over cucumber raita. Sprinkle over remaining parsley.