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A rich beef curry for Father’s Day

All Areas > Food & Drink > Delicious Dish

Author: Helen Kingscott, Posted: Thursday, 23rd May 2019, 09:00

Treat your dad to a tasty home-cooked meal this Father’s Day.


For the curry: 2 medium onions, chopped finely; 30g fresh ginger, peeled and sliced (or use lazy ginger); 2-3 cloves of garlic, peeled (or use lazy garlic); 1 tsp salt; ½ tsp ground cinnamon; 1 tsp chilli powder; 2 tbsp garam masala; 4 tbsp olive oil; 1kg diced beef; 1 tbsp oil; 500ml water; fresh chives to garnish.

For the chapatis: 450g chapati flour or wholemeal plain flour; 1 tsp salt; 250ml cold water.



1 Put the first eight ingredients into a food processor and blitz to a smooth paste.

2 Add the oil to a large non-stick pan and heat until it is hot. Add the paste and cook, stirring for about 10 minutes until the mixture begins to darken and thicken.

3 Add the beef and mix into the spices. Cook for a further 10 minutes until the meat has browned slightly. Stir in the water, then cover and simmer for 40-50 minutes or until the meat is tender.

4 The mixture comes out quite runny so either thicken with a little cornflour mixed with water, or dip your chapatis in the lovely sauce. Garnish with the chopped chives.


The chapatis pictured were easy to make but difficult to judge the cooking, as they were deep-fried. I recommend using the recipe below and dry frying.

1 Measure 200g flour and set aside for rolling out the chapatis. Put the rest of the flour and salt into a bowl.

2 Add the water to the flour a little at a time, using your fingers to knead the mixture until you have a soft elastic dough.

3 Flour your work surface then divide the dough into eight pieces, roll each into a ball then flatten slightly. Take each ball and roll it out to a 15cm disc.

4 Heat a shallow frying pan, pop your chapati in and cook for about 20-30 seconds until the surface is bubbling. Turn it over and cook the other side for 10-15 seconds until brown spots appear on the underside.

5 Repeat with the remaining balls, placing a sheet of kitchen towel between each cooked chapati to absorb any moisture.

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