Indian Curry with Chapati Flatbread
Cook Time 🍳
* A blender or a mortar and pestle is needed for this recipe
Curry leaves might be difficult to find. They make the dish incredibly delicious, but can be omitted if they are hard to find.
In this experience, you will learn
- How to make a classic Indian flatbread: chapati!
- How to make curry powder from scratch
- How to properly quick-braise lamb loin
- 2 ¼ cups all purpose flour
- 1 packet Balinese Truffle Salt
- 8 ounces ghee
- ¾ cup warm water
- 1 ½ pounds lamb loin
- 1 yellow onion
- 1 red bell pepper
- 1 knob ginger
- 5 cloves garlic
- 1 cup diced tomatoes
- 1 serrano
- 1 cup coconut cream
- 1 cup basmati rice
- 4 cups beef broth
- Kosher salt
- ¼ bunch cilantro
- Curry spice:
- 2 ½ tablespoons coriander seeds
- 2 teaspoon fenugreek seeds
- 1 tablespoon yellow mustard seed
- 1 ½ tablespoon green cardamom pods
- 7 cloves, whole
- 1 each 5 cm long cinnamon stick
- 1 ½ tablespoon chili flakes
- ¼ teaspoon nutmeg, ground
- ½ teaspoon black peppercorns
- 2 ½ tablespoons turmeric powder
- 3 curry leaves
- Cutting board
- Chef’s knife
- Cooling rack
- Cast iron saute pan or large saute pan
- Bench scraper (optional)
- Rolling pin
- Wooden spoon
- Small pot with a lid
- Medium saute pan
- Slotted spoon
- Kosher salt
- Blender or mortar & pestle
Mise En Place🥄
10 minutes before class - remove the lamb from packaging, and rest on a plate with paper towels on the counter
Toast all the non ground spices together, including the cinnamon stick. Grind them all together in the mortar and pestle or blender! You may need to do this in batches, depending on the size of your mortar. We want a nice fine powder. This is your homemade curry powder!
- Mince 5 cloves of garlic! Or more… measure with your heart!
- Peel and julienne the onion and the bell pepper.
- Peel and grate the knob of ginger.
- Dice the serrano.
- Chop the lamb into 1 inch chunks.
How to Cook 🍳
Add 2 ounces of ghee to your large saute pan or cast iron pan on high heat. Once it is super hot, add the lamb chunks. Season with salt.
- Remove the lamb from the pan once it is nicely browned on the outside. Set aside.
- If necessary, add a little more ghee to the same pan, then drop the heat to medium and add the onions. Add a pinch of salt and cook until slightly soft. Add the bell peppers, serrano, and garlic. Continue to saute.
- Once all the vegetables are softened, add the grated ginger and chopped tomatoes. Then add 2 cups of beef stock. Add 2 tablespoons of curry spice and the 3 curry leaves.
- Return the lamb to the pan and let this simmer for 30-45 minutes.
- While the lamb is simmering: In a small pot, combine 2 cups of beef stock and 1 cup of basmati rice and a pinch of salt and 1 teaspoon of turmeric. Bring up to a boil and then cover and drop the heat to a low simmer for about 15-20 minutes until fully cooked. Fluff with a fork.
- In a mixing bowl, combine 2 cups of all purpose flour, and a pinch of salt. Drizzle in 2 oz of melted ghee. Slowly mix the dough together as you add in the water. You may not need all the water for the dough to come together so pour in small batches as you hand mix. Continue mixing and adding water until a smooth dough forms. This is the chapathi dough.
- Separate the dough into 1-2 inch pieces. Roll them very thin - think tortilla thin.
- In the medium saute pan, add 2 oz ghee over medium high heat. Cook the chapati until they are completely cooked through. You want some lightly charred spots.
- Season the chapathi with salt as they come out of the pan. Sit them on the cooling rack or a plate with paper towels.
- During the last 10 minutes of the lamb simmering, add the thick coconut cream to the pan and simmer for that last 10 minutes. Taste and adjust the seasoning by add more curry powder or salt as needed.
- Plate up your curry and rice. Grab some chapati and top the whole dish with some cilantro and ENJOY! :)
Note from the Chef 👩🍳
Tuck’s Tips to Indian Cuisine:
Curry comes from the Indian Tamil word “Kari” or “to bite”.
There is no universal curry powder. Curries vary from region to region, even household to household.
Curry as we know it was a British invention in the 18th century.
Garam masala is also a spice mix that contains many of the same ingredients as curry powder but doesn’t contain turmeric.
What curries tend to have in common is a sweet warmth that adds depth of flavor.
Curry spice is not the same as curry leaf. The leaf is often used in South Indian cuisine. Curry spice may contain curry leaf but does not have to. They are used similar to bay leaves, although often fried in oil to increase flavor.
North India is not likely to use coconut milk in curry. It is more often found in South Indian curry.
6 popular types of Indian Curry:
Dhansak - has a “sweet and sour” quality to it, often served with a pineapple ring
Tikka Masala - chicken or other skewered meats cooked in a tandoor. Masala is the creamy sauce that it’s covered and marinated in, typically yogurt. Not a super spicy dish.
Saag - higher on the heat scale than the previous examples, typically has spinach, mustard greens, or other leafy green vegetables.
Korma - Korma means braised, and is spiced not for massive heat, but flavor. Often has a creamy element (butter, cream, coconut milk). Sweeter and milder than Tikka Masala.
Jalfrezi - more of an British/Indian fusion, strong heat but not overpowering, as there are green chilies stir fried with tomato, onion, and coriander
Vindaloo - Originally from Goa, vindaloos typically have a few spices but in great quantities. Very, very hot.