Festive Beef Poppadoms with Coconut Relish
Festive Beef Poppadoms with Coconut Relish
prep time
5 mins
cook time
16 minutes
serves
4 people
Ingredients
- 450g/1lb lean minced beef or lamb
- 15ml/1tbsp sunflower oil
- 6 spring onions, finely chopped
- Salt and freshly milled black pepper
- 60ml/4tbsp curry or tandoori paste
- 1 x 80g pack mini poppadoms
- Mango chutney, to serve
Coconut Relish
- :1x 200g tub Greek yogurt
- 45ml/3tbsp coconut cream
- Pinch paprika powder, to garnish
- Freshly chopped mint or coriander, to garnish
Method
- Heat the oil in a large non-stick frying pan. Cook the spring onions for 2-3 minutes until soft.
- Add the mince and the curry or tandoori paste and cook for 10-15 minutes.
- Meanwhile, prepare the poppadoms according to the packet instructions.
- Prepare the relish; In a small bowl mix together the yoghurt and coconut cream.
- Spoon the mince over each poppadom, add a spoonful of the chutney and a little of the relish. Transfer any remaining relish to a small dish and garnish with the paprika.
- Arrange the poppadoms on a large serving platter and garnish with freshly chopped mint or coriander and serve immediately with any remaining relish.
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