Madras Beef Curry and Chapatis

Tonight Alec made Madras Beef Curry for dinner.  It was wonderful.  I generally make the food in our house, so it was very nice to have the night off too! Although he did the cooking I took some pictures and saw enough to post the recipe here.  To accompany the meal, I quick made some Chipatis, which is are unleavened flat bread from India.  We also made some Ceylon tea because I mistakenly thought it was from India, but it is actually from Sri Lanka.  For some tea that is actually from India, you could try Darjeeling, Assam, or Nilgiri (Darjeeling is my favorite of the three).

First you need to start by making the Madras curry paste.  This recipe makes about 1/2 cup of curry paste.

2 1/2 tablespoons coriander seeds

1 tablespoon cumin seeds

1 teaspoon mustard seeds

1 teaspoon chili powder

1 teaspoon ground tumeric

2 cloves crushed garlic

2 teaspoons grated fresh ginger

1/3 cup white vinegar

1/2 teaspoon black pepper

1 teaspoon salt

Dry-fry the coriander and cumin seeds for 1-2 minutes until fragrant, then move from the pan.  Grind the seeds to a powder with a mortar and pestle or spice grinder.

Put the coriander and cumin, the mustard seeds,  black pepper, chili powder, turmeric, garlic, ginger, and salt in a small bowl and mix together well.  Add the vinegar and mix to a smooth paste.  The paste will keep for about a month in the fridge.

Madras Beef Curry

1 tablespoon ghee (we used butter)

1 onion, chopped

3 tablespoons of the madras curry paste

2 pounds chuck steak, trimmed and cut into 1″ cubes

1/4 cup tomato paste

1 cup beef stock

Sauté the onion in the ghee or butter until browned.  Add the curry paste and stir for about 1 minute or until fragrant.

Add the meat and cook, stirring, until coated with the curry paste.  Stir in the tomato paste and stock.  Reduce the heat and simmer covered for 1 hour and 15 minutes, and then uncovered for another 15.

When done the meat should be tender and the sauce will be nice and thick. See picture below:

Serve with rice.

Chapatis

Chapatis are much quicker to make than naan, which is why I chose it to be honest.  They remind me a little bit of a whole wheat tortilla with butter brushed on.  They are grilled instead of baked.  If you have a griddle, it works really well, but a pan would be fine too.

1 1/2 cup atta or whole wheat flour

1/2 teaspoon salt

scant 1/2 cup water

1 teaspoon olive oil

melter ghee or butter

To make mine a little more flavorful, I added some cumin seeds and a dash of curry powder to the dough.

Sift the flour and salt into a bowl (if using extra spices, add them here).  Add the water and mix to a soft dough. I did this with the dough hook attachment on my Kitchen Aid Mixer.  Add the oil.  After mixing, turn out the dough on a lightly oiled surface.

Knead for 5-6 minutes or until smooth.

Place in a covered bowl for 1/2 hour.  Turn out onto a floured surface.  Divide into 6 equal pieces.  Shape each into a ball.  Press the dough into a larger round with the palm of your hand, then roll into a 5 inch round.

Heat a griddle or frying pan to medium-high heat.  If using a pan, cook the chipatis one at a time.  You can cook more with a griddle.  Cook for a couple of minutes or until they start to bubble and brown slightly.

When cooked, brush them with some melted butter or ghee.

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