Recipe | Spiced Beef with Butternut and Garlic Raita

Recipe | Spiced Beef with Butternut and Garlic Raita

Warm and delicious, this dish is sure to please a hungry crowd! The Spiced Beef with Butternut and Garlic Raita recipe was developed by Lindsey McClave.


    • 8 pieces naan bread
    • 1 lb Foxhollow Ground Beef
    • 1 tbs grapeseed oil
    • 1 tbs grated fresh ginger
    • 2 cloves grated fresh garlic
    • 1 tsp cardamom
    • 1.5 tsp cumin
    • ¼ tsp cinnamon
    • ¼ tsp red pepper flakes
    • ½ tsp kosher salt
    • ¼ tsp ground pepper
    • ¼ cup unsalted beef stock

Butternut Squash Puree

  • 3 cups butternut squash, 1-inch cubes + 2 tbs cream
  • 2 tsp honey
  • pinch nutmeg
  • 1 tbs butter
  • ¼ tsp salt
  • 1/8 tsp black pepper

Golden Garlic Raita - recipe from Made In India by Meera Sodha

  • 1 cup whole milk Greek yogurt + 3 cloves garlic, thinly sliced
  • 1-2 tbs grapeseed oil
  • ¼ tsp red pepper flakes
  • spritz lemon juice
  • ¼ tsp kosher salt
Instructions: Serves 2-4 Begin with squash purée. Place squash cubes in a single layer in a pan. Add enough water to cover squash halfway & a pinch of salt. Bring squash to a boil, cover, & drop heat to simmer. Cook for 10 minutes until squash is fork tender. Drain squash & transfer to a food processor. Add cream, honey, nutmeg, butter, ¼ tsp salt, & 1/8 tsp pepper. Purée until smooth. Taste & add additional salt & pepper if preferred. Cover to keep warm & set aside. Warm a sauté pan over medium heat and add grapeseed oil. Once oil is hot, add the ginger, garlic, cardamom, cumin, cinnamon, & red pepper flakes. Stir continuously for 30 seconds, allowing the spices to toast & the garlic & ginger to become fragrant but not burn. Add the beef along with ½ tsp kosher salt & ¼ tsp black pepper. Use a wooden spoon to break the beef up while tossing with spices. Once beef is mostly browned, add the stock. Allow beef to simmer until stock has reduced & is completely absorbed, 8-10 minutes. Cover & set aside. While beef is simmering make the raita. Put the yogurt in a bowl & add ¼ tsp kosher salt & lemon juice. Whisk. Place a small sauté pan over medium heat. Add enough grapeseed oil to coat the bottom of the pan. Once the oil is hot add the garlic slices, arranging in a single layer. Add red pepper flakes & swirl the garlic around through the oil, toasting the garlic slices. Remove from the heat as soon as garlic turns golden. Pour everything directly into the yogurt. Mix to combine & set aside. Warm naan in the oven before spreading squash purée over the surface. Top purée with beef & garnish with raita. Serve and enjoy!

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