Beef Iskander

Takeaways at Home: Beef Iskander

INGREDIENTS

• 1 Kg Beef Mince
• 2 tsp Salt
• 1 tsp Black Pepper, ground
• 1/2 tsp Cumin
• 1 tsp Oregano
• 1 Tbsp Garlic Infused Oil
• 1/2 tsp Paprika
• 4 Tbsp Natural or Greek Yoghurt
• 2 Tbsp Milk
• Butter, to cook

INSTRUCTIONS

1. Add everything except the butter into a large bowl and mix to combine.
2. Transfer onto baking paper and shape into a log.
3. Wrap up the meat tightly in the baking paper (remaining in the log shape) and place into the fridge to rest for 2 hours.
4. Transfer into the freezer for at least 8 hours (I do this the night before so it is ready to go the following day).
5. Remove from the freezer about 5 minutes before you are ready to cook.
6. Carefully ‘shave’ meat from the frozen log using a sharp knife (I shave the whole log before proceeding as the cooking process is very fast).
7. Heat a non stick pan over high heat with about a teaspoon of butter.
8. Add some of the shaved pieces in a single layer and cook both sides until browned. Cook in batches and don’t overload the pan.
9. Once cooked, place the meat onto a paper towel to drain and excess fats while you batch cook the rest of the meat.
10. If the meat cools too much, add it all back into the pan to heat up briefly before serving.
11. Serve with the accompaniments.

SERVE WITH

Hummus, tzatziki, grated carrot, grated red cabbage or finely sliced lettuce, hot chips or cooked rice. Tomato sauce, yoghurt, or hot sauce (FODMAP friendly), are a great addition to drizzle over the top.