Ingredients
- For the curry:
- 2 tbsp vegetable oil
- 1kg diced onglet beef
- 1 large onion, chopped
- 3 cloves garlic, crushed
- 4 tbsp curry powder
- 100g tomato puree
- 1 tin coconut milk
- 400ml beef stock
- 200g washed baby spinach
- Sea salt and pepper
- Coriander leaves (to garnish)
- 1 red chilli, chopped
- For the flatbread:
- 30ml olive oil (plus 10ml for drizzling)
- 330ml warm water
- 1 tbsp instant yeast
- 410g plain flour
- 1 tsp salt
- 4 cloves crushed garlic
- 100g salted butter
- 200g grated cheddar
- 1 bunch chopped parsley
For the curry:
1. In a pan, heat the vegetable oil to a high heat and brown the beef for two minutes. Reduce the heat and add the onion, garlic, tomato puree and curry powder. Cook out for five minutes. Add the coconut milk and beef stock, and reduce to a simmer. Cook for two hours (check that the beef is tender, if not continue to cook it). Take off the heat and add the spinach, and season to taste with salt and pepper. Garnish with coriander and chopped chilli.
For the flatbreads:
1. Grease an ovenproof dish with 10ml of olive oil.
2. Mix the warm water, salt and yeast together. Add the flour and the remaining olive oil and mix until it forms a dough (two minutes in a stand mixer). Place the dough in the greased dish, cover with cling film and allow to prove at room temperature for an hour.
3. Melt the butter with the garlic and brush on to the dough. Sprinkle the cheese on top and bake for 30 minutes at 180 degrees Celsius.
