Friday 15th December 2017
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Serves 4
Preparation time: 20 minutes
Cooking Time: 3 hours

Ingredients
For the curry
1 large onion – finely chopped
2 cloves of garlic – crushed
200g chopped braising steak
4 medium potatoes
1 x 400g tin of chopped tomatoes
100ml good veg stock
1 teaspoon paprika
1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon fennel seeds
1 teaspoon dried chilli flakes
1 teaspoon turmeric
½ teaspoon cinnamon
Salt and pepper
Greek yoghurt or single cream

For the chapatis
250g wholemeal flour
200ml cold water
A little salt
1 tablespoon olive oil
Extra flour for rolling

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Recipe by Dominic Franks, Belleau Kitchen

An autumn warmer to save and savour

There’s been quite a bit in the media recently about ways we can save money in our everyday lives, such as trying to reduce grocery bills and the money we spend on food in general. For me it’s more about being wisely frugal and purchasing quality products that last. The same goes for meals, I always make more than I need so that I have leftovers to last for days – and with Christmas looming every little bit helps. One tip is to make your favourite takeaways at home and I’m starting here with a classic.

A basic curry is always a great thing to have in your repertoire and whilst you may be a little wary of all the spices it really is so easy to put together. Once you’ve stocked your larder with some essentials, they will last for years. It’s all about confidence and fortunately this kind of slow-cooked dish is very forgiving, you can also go as hot as you like with the chilli!

A curry is also a wonderful dish for this time of year; as the cold weather finally draws in we can all relish in a one-pot meal that not only warms us up but warms the whole kitchen up with its long, slow cook; plus all those incredible aromas will get your mouth watering ready for dinner.

The chapatis are also an absolute breeze to make and make a light but welcome accompaniment to the curry.

METHOD
Melt a large knob of butter and some olive oil in a large pan with a lid, or a casserole dish.

Add the onions and gently sauté until beginning to turn translucent, then add the garlic and gently heat through.  Next add all the spices and stir them into the onions and let them cook through; this will help them deliver lots of incredible layers to the finished dish.

Next add the meat, potatoes and tinned tomatoes and stir through. Then pour in the stock, pop the lid on and turn it down to the lowest setting and let it bubble away for at least 3 hours.

To make the chapatis place all the ingredients into a large bowl and bring together to form a dough. Knead for at least 5 mins until soft then set aside for 10 mins to let it rest. When you’re ready to eat, divide the dough into 8 balls and roll each one out into a flat round shape using plenty of flour, then heat a large frying pan and bake each chapati for roughly 2 mins on each side until they darken in places and puff up a little.

To serve the curry, stir in a little Greek yoghurt or single cream.

Eat and of course enjoy!

Don’t forget to follow Dom on his blog www.belleaukitchen.com and you can come and see him cooking at the Lincolnshire Food and Gift Fair at the Lincolnshire Showground on 23rd and 24th November.

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