Beef Madras and Naan Bread. Delicious Curry Cooked on a Campfire. Making Naan Bread. Making Ghee.

In this video, I head out to the woods with my faithful companion Maggie, to do a bit of cooking. On the menu this week is curry - a belting beef Madras with Naan bread.

After setting up a tarp to protect us from the rain (that never materialised) and collecting firewood, I start preparing this mornings feast. First job is making the Naan Dough, then making ghee, an important ingredient needed for today. With these made, it’s time to focus on the main event - my favourite curry, a Madras.

I can genuinely say that this was the best curry Ive ever made and beats many I have had from restaurants over the years - heat from the chilli, sweetness from the onion and tomato and a delicious sourness from the ginger and lime - add to that a deep and rich flavour from the spices and the silkiness from the ghee - a delightful curry, accompanied by lightly charred naan bread to mop us the gravy.

If, like me, you love a zingy curry, this give this a go!

I hope you enjoy the video.

Thanks for watching!

Recipes

**Naan Bread**

1 cup plain flour
1/2 cup wholemeal flour
1/2 tsp baking powder
1/2 tsp sugar
1/2 tsp salt
1/2 tbsp oil
1/2 cup thick yogurt
Ghee

All oil and yogurt to the dry ingredients and mix well into a slightly sticky Dough
Put aside to rest for at least a 1/2 hr.
Cook in a very hot heavy bottomed pan for about 30 seconds on each side.
Brush with ghee.
Dunk into your favourite curry.

**Beef Madras**

1 tbsp garam massala
1 tbsp ground cumin seeds
1/2 tbsp ground coriander seeds
1 tsp turmeric
1 tsp chilli powder
400g diced beef
2 onions, finely chopped
3 cloves of garlic, minced
3cm of ginger, minced
400g tinned tomatoes
Stock cube or pot
Water
Ghee
Limes and coriander to serve

Dry toast the spices to unlock the flavour.
Fry onions in ghee in a heavy pan or dutch oven until softened.
Add the beef and fry until browned.
Add the minced garlic and ginger, and the spices and fry for two or three minutes.
Add the tomatoes, the stock cube and enough water to cover and simmer for about an hour until the gravy has reduced down and thickened.
Serve with lime wedges, coriander and naan bread.
A woodland setting is optional, but greatly enhances the enjoyment!


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Simon, a bloke in the woods
PO Box 384
Diss
Norfolk
IP22 9DB
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Music:

Laugh and cry By The Mini Vandals
Leaning on the everlasting arms By Zachariah Hickman