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.
INGREDIENTS
-
- 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!