Quick Tandoori Ground Pork Naan Flatbreads
with Crisp Cucumber Salad & Raita
Cooking time
10 minutes
Servings
4
Calories
750 /serving
Fast-track a family favourite with a tandoori recipe that’s ready to tempt everyone at the table in just 10 minutes. Our Indian-style spice paste flavours and colours the ground pork as it cooks on the stovetop, while you heat up the naan in the oven until pillowy and pliable. Pile each individual flatbread with a portion of the meat and cool fixings of crisp lettuce, cukes and creamy raita for contrast.
We will send you:
- 510g Ground pork
- 2 Scallions
- 4 Cucumbers
- 1 Lime
- 1 Head of lettuce
- 20ml Tandoori paste
- 120g Garlic-cucumber yogurt (raita)
- 4 Naan
- 16g Tandoori Trip spices (garlic purée, sea salt, paprika, ginger purée, coriander, Kashmiri chili powder, cumin, mint, turmeric, black peppercorn, fennel, cinnamon, star anise)
Contains: Milk, Wheat
You will need:
Large pan
Oil
Salt & pepper (S&P)
Total Fat
39 g
Saturated Fat
9 g
Sodium
1560 mg
Total Carb
69 g
Sugars
9 g
Protein
37 g
Fibre
5 g
Preparation
Cook & coat the pork
Preheat the oven to broil. In a large pan, heat a generous drizzle of oil on medium-high. Add the pork*; season with the spices and S&P. Cook, breaking up the meat, 4 to 6 min., until browned and cooked through. Add the tandoori paste and cook, stirring frequently, 1 to 2 min., until coated.
Toast the naan
Meanwhile, toast the naan directly on an oven rack, 2 to 4 min. per side, until warmed through.
Make the salad
Meanwhile, juice the lime. Halve the lettuce lengthwise; thinly slice. Halve the cucumbers lengthwise; thinly slice on an angle. Thinly slice the scallions. In a large bowl, combine the lettuce, cucumbers, scallions, lime juice, 3 tbsp oil and a big pinch of S&P.
Plate your dish
Divide the naan between your plates. Spread with the raita. Top with the pork and a spoonful of the salad. Serve the remaining salad on the side. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
