Spiced Beef with Crispy Sweet Potatoes, Roast Red Onion and Feta
Earlier this week I shared a recipe using shop-bought tikka paste and this is exactly how you should use the other half of the jar! This is a bit of a hybrid recipe with flavours from India and the Mediterranean working together in perfect harmony...
The sweet potato chunks and red onion wedges are roasted simply with salt and pepper until caramelised and sticky - heavenly! They're then topped with salty, creamy feta cheese and grilled until a delicious crust forms. Served alongside the tikka-spiced beef and topped with fresh mint, this dish provides a real flavour sensation!
Spiced Beef with Crispy Sweet Potatoes, Roast Red Onion and Feta
Serves 4
oil
Heat the oven to 200C/Gas 6. Put 2 tbsp oil in a large roasting tray and put in the oven to heat up. Add the potatoes and onion to the tray, then toss to coat and season liberally before cooking for 30 minutes or until golden, turning occasionally.
Meanwhile, heat another 1 tbsp oil in a large frying pan or wok and brown the mince over a high heat. Add the paste and stir. Then add the chopped tomatoes and 150ml water. Bring to the boil then reduce to a simmer and allow to bubble away for 20 minutes until the sauce has thickened. Season well.
Heat the grill to high. Scatter the crumbled feta over the roasted potato and onion then grill for around 5 minutes until lightly charred. Sprinkle the curry with the fresh mint and then serve alongside the veg.
The sweet potato chunks and red onion wedges are roasted simply with salt and pepper until caramelised and sticky - heavenly! They're then topped with salty, creamy feta cheese and grilled until a delicious crust forms. Served alongside the tikka-spiced beef and topped with fresh mint, this dish provides a real flavour sensation!
Spiced Beef with Crispy Sweet Potatoes, Roast Red Onion and Feta
Serves 4
oil
600g sweet potatoes, peeled and roughly chopped
2 large red onions, peeled and cut into wedges
400g lean beef mince
400g tin chopped tomatoes
4 tsp tikka paste
100g feta, crumbled
handful fresh mint, finely chopped
sea salt and freshly ground black pepper
Heat the oven to 200C/Gas 6. Put 2 tbsp oil in a large roasting tray and put in the oven to heat up. Add the potatoes and onion to the tray, then toss to coat and season liberally before cooking for 30 minutes or until golden, turning occasionally.
Meanwhile, heat another 1 tbsp oil in a large frying pan or wok and brown the mince over a high heat. Add the paste and stir. Then add the chopped tomatoes and 150ml water. Bring to the boil then reduce to a simmer and allow to bubble away for 20 minutes until the sauce has thickened. Season well.
Heat the grill to high. Scatter the crumbled feta over the roasted potato and onion then grill for around 5 minutes until lightly charred. Sprinkle the curry with the fresh mint and then serve alongside the veg.
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