By Tim Pile, The Rosevine.
7 – 10 December 2023
By Tim Pile, The Rosevine.
For the Beed Chilli: Finely dice the beef or ask your butcher to do this.
Peel the onions keeping the root attached, and finely dice to approximately 5mm square (you can slice or dice larger for a more rustic approach!)
Peel the garlic and weigh, roughly chop and crush to a paste using a little salt
Peel the carrots and dice finely, ideally to 5mm squares
Toast the cumin seeds slightly in a pan, then put into a pestle and mortar and crush, or alternatively use a bowl and the end of a heavy rolling pin
Add the cumin seeds, dry spices and salt to the natural yoghurt
Heat some vegetable or rapeseed oil in a wide and deep pan
Add the crushed garlic to the pan and fry until golden in colour, stirring constantly, then adding in the onions to sweat down
Add the beef stirring occasionally to add a little colour
Add the yoghurt and spice mix, tomato purée, oregano (finely chopped), cinnamon sticks and 400ml of water
Leave to cook slowly for approximately 2 hours on a medium simmer
This will cause some fat to separate although as this cooks down it will re-emulsify
Add in the cooked and rinsed kidney beans
For the Flatbread Crisps: Preheat the oven to 180ºC
Mix the yeast with the water
Weigh out the flour and add the salt
Either using your hand or blender, mix the flour, salt, yeast and water mixture
Melt the dripping or lard and add this to the mixture
Knead the dough gently on a floured work surface until smooth and soft (about 6-8times)
Roll out on a lightly floured surface to a thickness of 3mm, cut into shape, place on a baking tray lined with baking parchment and brush with any remaining fat
Bake for 14 minutes
Serve the beef chilli on a large platter with the flatbreads, dress with cheese, a simple salsa and a herby yoghurt
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