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Alright, don’t linger, let’s practice this beef madras with garlic naan bread menu with 29 components which are definitely easy to acquire, and we have to process them at the very least through 7 methods. You should shell out a while on this, so the resulting food could be perfect.
Composition Beef Madras with garlic naan bread:
- Make ready For the paste
- Make ready 2 of garlic cloves
- Require 25 g of fresh ginger
- Give 1 small red chilli
- Get 1 - White onion
- Prepare Spices
- Prepare 1 tsp for cumin
- Require 1 tsp coriander
- Require 1 tsp - turmeric
- Provide 1.5 tsp curry powder
- Take 2 tsp for chilli powder
- Give of For madras
- Take 800 g of chump/stewing steak
- Prepare 400 ml for beef stock
- Get Can of chopped tomatoes
- Require 1/2 green pepper and 1/2 red pepper
- You need Handful of coriander
- You need of For the naans dough
- Get 225 g - plain flour
- Need 2 tsp for sugar
- Take 1/2 tsp of salt
- Take 1/2 tsp - baking powder
- Prepare 120 ml - milk
- Prepare 2 tbsp for vegetable oil
- Require of For the toppings
- Take 3 of garlic cloves thinly sliced
- Provide 3 - garlic cloves finely chopped
- Require Pinch of fresh parsley
- Make ready 30 g for melted butter
Beef Madras with garlic naan bread making process:
- For the paste, blitz garlic, ginger, chilli and onion. Then cook out for few mins in a little hot oil. Add spices and roast (add a little stock if needed).
- Add the beef and seal on all sides. Add beef stock and bring to the boil. Then add peppers, chopped tomatoes and reduce to a simmer for 40 minutes.
- Sprinkle with coriander and serve. If too hot, add 1 tbsp natural yoghurt.
- For the dough, sift flour, sugar, salt and baking powder into a bowl. In another bowl, mix together the milk and oil.
- Make a well in the middle of the flour mixture and pour in liquid mixture. Slowly mix together the dough by working from the centre and incorporating the flour from the edges of the 'well', to make a soft dough. Knead well for 8-10 minutes, adding a little flour if dough is too sticky.
- Place dough in oiled bowl, cover with damp tea towel and leave in a warm place for 10-15 minutes. Form the dough into 5 balls (or less for bigger naans). Preheat grill to medium and place a heavy baking sheet on the top shelf of the grill.
- Roll the dough quote thinly into teardrop shapes. Sprinkle over slices of garlic and press into surface of the dough. Place the naans on the hot baking sheet and grill for couple minutes or until golden brown. Put chopped garlic and fresh parsley into melted butter and brush on to naans.
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