Ingredients
For the tandoori-style beef
2 tbsp Greek-style yoghurt
1 tbsp tomato purée
1 tsp curry powder
1 garlic clove, finely chopped
250g/9oz boneless beef steak, cut into pieces
1 tbsp vegetable oil
½ lime, juice only
For the bubble and squeak
½ potato, peeled and chopped
1 tbsp olive oil
25g/1oz butter
1 garlic clove, finely chopped
2 handfuls spinach leaves
25g/1oz cheddar cheese, grated
salt and freshly ground black pepper
1 lime, cut in half (optional)
Method
1. Soak four wooden skewers in cold water for ten minutes.
2. For the tandoori-style beef, in a bowl, mix together the yoghurt, tomato purée, curry powder and garlic until well combined. Add the steak pieces and stir well to coat them in the yoghurt mixture. Set aside to marinate for at least 10-15 minutes.
3. Thread the marinated meat pieces onto the wooden skewers, leaving 2.5cm/1in free at one end of each skewer.
4. Heat the oil in a frying pan over a medium heat, add the beef kebabs and fry for 3-4 minutes, turning regularly. Squeeze over the lime juice, then fry the kebabs for a further 3-4 minutes, or until the steak pieces are golden-brown on all sides.
5. For the bubble and squeak, boil the potato in a pan of salted water for 8-10 minutes, or until tender, then drain well, return to the pan and mash until smooth.
6. Heat the oil and butter in a separate frying pan over a medium heat, add the garlic and spinach and fry for 3-4 minutes, or until the spinach has wilted.
7. Add the fried garlic and spinach and the grated cheese to the mashed potato. Stir until well combined, then season, to taste, with salt and freshly ground black pepper.
8. Heat a small frying pan over a medium heat, add the lime halves, if using, cut-sides down and fry until blackened.
9. To serve, spoon the bubble and squeak mash into the centre of a serving plate and arrange the beef kebabs on top. Garnish with the lime halves, if using.
