Beef Curry and Naan Side Dish

Today's recipe is about taking a shortcut, but also going the actress mile.

That sounds similar an oxymoron, doesn't it?

Information technology's too become my cooking lifestyle.

Once yous offset cooking and baking things from scratch, it tin can be difficult to go dorsum to taking certain shortcuts. When I was a kid, I loved eating canned stews–nowadays if I desire stew, so I'm going to but brand one myself that will take five times the flavor and ten times less sodium. I literally cannot eat box mix cake anymore. Break and broil cookies are a Difficult pass. I admit that the beige dough you can buy in a tin aren't awful ….simply mine are still better.

On the other paw–sometimes, I'thousand not above taking a shortcut in the kitchen. For example, (in full disclosure) making rice is a stumbling cake of mine. I simply cannot get it right. Minute Rice is my remedy for that. Whenever I go a peckish for sweet spud waffle fries, do you call up I'm above going to the frozen foods section and picking upward that bag? Tuh. Sometimes the shortcut is simply the way to become.

A traditional curry recipe volition probable take up to ten or fifteen dissimilar spices in it that are also usually freshly ground. It'south then cooked and stewed for HOURS. I've seen some that accept all day long. On the day that I made this dish, I didn't have all day long. I as well didn't have ten to fifteen spices that I basis upwardly from scratch. I took a shortcut.

Instead of ten to xv spices, I used jarred, pre-ground curry pulverisation. Quite a lot of it, since we're trying to make up for the loss of flavor from the fresh spices. Mine besides won't take you all day long to cook–a slow braise in the oven for bout 90 minutes to two hours is all you should need. That's the shortcut.

At present for the extra mile.

In that location are a lot of stores and delis that sell pre-fabricated naan bread. I'one thousand not higher up buying Trader Joe's brand myself. But the truth is, I've never had naan breadstuff that I enjoyed as much as when I made information technology myself, from scratch. I just oasis't. So far as bread baking goes, the difficulty is on the lower stop of the ladder. Because it is and then like shooting fish in a barrel, if you have the time and the inclination I STRONGLY recommend you go the extra mile and brand these naans. You'll gustation the difference.

I've got to say, the shortened melt time and curry powder did nothing to skimp on the flavour or tenderness of the beefiness. Having the freshly baked, fluffy naan staff of life to dip into the sauce was the perfect accessory. I may or may not have *completely* cleaned the plate.

This meal is worth both the effort and the shortcut–so take both.

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Coconut Beefiness Back-scratch with Garlic Naan

Recipe Adapted from Epicurious and Melt with Manali

Ingredients

For Beef Curry:

• 2 lbs beef chuck, chuck roast or tri-tip, cutting into big chunks
• Low sodium soy sauce
• pepper
• garlic pulverisation
• onion powder
• i large yellow sweetness onion, thickly sliced
• 6 garlic cloves, finely minced
• 3 tablespoons of finely minced fresh ginger
• ane/4 loving cup curry powder (preferably Indian)
• 3 bay leaves
• 2 (xiii.v ounce) cans coconut milk
• 32 oz low sodium chicken broth (like TJ'due south)
• Rice, for serving

For Naan:

• 450 grams (Virtually iv cups) all purpose flour
• 1 teaspoon table salt
• 1 cup lukewarm water
• 1 tablespoons saccharide
• two 1/iv teaspoons active dry out yeast
• 4 tablespoons of vegetable oil, plus more if needed for kneading
• 2 big garlic cloves (grated or extremely finely minced)

For Garlic Butter to Castor Over Naan:

• three tablespoons unsalted butter (or ghee)
• 2 teaspoons minced garlic

Directions

For Beefiness Back-scratch:

Preheat oven to 350 degrees Fahrenheit.

Place the beef chunks on a sheet pan. Sprinkle both sides of the beef with a thin coating of soy sauce and use your hands to rub it into the surface. Sprinkle an even blanket of pepper, garlic powder, and onion pulverisation on top of the meat on both side.

Melt a few tablespoons of canola oil, or ghee in the bottom of a Dutch oven or other heavy pot over high heat. Sear the beef on both sides until securely browned all over, 8–10 minutes. Transfer to a plate.

Deglaze the pan with a little fleck of the chicken goop if need exist, and so add the sliced onion. Cook until softened and translucent, virtually v-8 minutes. Add together the garlic and ginger cook just until fragrant. Add together the curry pulverization and stir it together until information technology begins to stick to the pot, about 3 minutes.

Add the bay leaves, kokosnoot milk and about 2 1/2 cups of the chicken goop. Bring to a eddy, then lower to a simmer.

In a small bowl dissolve about 3 heaping tablespoons of all purpose flour in 1 cup of the chicken broth, stirring with a fork until smooth. Add it to the pot.

Season the sauce with boosted pepper, onion powder, garlic pulverization and curry powder to taste. Allow it to cook for nigh 5-10 more minutes, until it reaches the consistency you like.

Add together the beef back to the pot. Cover tightly with a lid or aluminum foil and place in the oven for ane 1/2-2 hours, until the beef is fork tender. Serve curry spooned over white or brown rice.

For Naan:

Place the warm water in the bowl of a continuing mixer or another large bowl. Sprinkle the yeast on elevation of the water. Sprinkle one tablespoon of the saccharide on summit of the yeast. Allow it to sit down for x minutes, until proofed and frothy.

Identify three ane/iv cups of the flour in a medium size basin with the table salt and stir together with a fork.

When the yeast is proofed, add together the vegetable oil and grated garlic to information technology and stir together with the dough hook (or a big spoon). Add the flour in near 1 cup increments, simply until the dough begins to come together around the hook. (You lot may not demand to utilise all the flour, this is dependent upon the fourth dimension of year and your location). One time it has, turn off the mixer and scrape the dough out onto a clean work surface that you've sprinkled with flour (like a pastry mat or a shine countertop). Use your hands to firmly knead the dough until information technology is smooth and elastic, most 10-12 minutes. You lot can use additional flour (about ane/4 cup at a time) if it's nevertheless likewise sticky; I likewise prefer to rub my hands with canola, olive or vegetable oil before kneading and that helps a lot without having to add more than flour.

(The dough is ready when you can stretch 1 piece of it out very thin, and information technology's translucent plenty to run across through.)

Grease the lesser and sides of the mixing bowl and place the dough inside. Cover with plastic wrap and a damp kitchen towel and allow it to rest in a warm place until doubled in size, 1 ane/ii hours.

Turn dough out onto your clean work surface and punch downwards to debunk air bubbles. Divide it into 8 equal parts. Loosely cover them with plastic wrap and leave on the countertop to remainder for nigh 10-15 minutes.

Melt iii tablespoons of butter and add together minced garlic to information technology. Ready bated for brushing on top of the naans later.

Oil your hands and a rolling pin to gently stretch and roll the dough assurance out into oval shapes (they don't have to exist completely flat like tortillas, these are meant to exist a tad thick).

Heat an iron skillet over medium heat. (Bandage atomic number 26 is all-time, simply not completely necessary) Lightly coat with ghee (or butter).

Cook until lightly blistered, puffed, and cooked through, nearly two minutes per side. Immediately brush with garlic butter when you remove from the skillet.

Keep naans on a rack in the microwave or the oven to stay warm while yous melt the residuum.

Sharing at this calendar week'south Fiesta Fri #281.

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Source: https://cookingismysport.com/2019/06/21/coconut-beef-curry-with-garlic-naan/