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Food

Try these chef-created recipes for beef curry, chili

Pictured is Kari Sapi (beef curry) served over lace pancakes. This dish is easy to prepare (for the beef curry, most of the cooking involves simmering) and good for cold nights.
Pictured is Kari Sapi (beef curry) served over lace pancakes. This dish is easy to prepare (for the beef curry, most of the cooking involves simmering) and good for cold nights.

With more snow forecast for this weekend, why not stay home and cook?

I asked my chef kids Timothy Baran and Rebekah Baran for some good chili recipes. Timothy shared one and Rebekah – who didn't have a recipe for chili – recommended this curry recipe.

KARI SAPI – BEEF CURRY

1 pound beef top round

5 tablespoons chili paste

1 tablespoon coriander powder

1 lemongrass

1 cinnamon stick

4 teaspoons cardamom

1 teaspoon cumin

3 bay leaves

3 cups coconut milk

1 teaspoon salt

1 teaspoon sugar

Cut beef into pieces. Stir fry pieces briefly in hot oil wok, remove and let drain. Stir fry chili paste, coriander powder, lemongrass pieces, cinnamon stick, cardamom, bay leaf and cumin.

Add the coconut milk; bring to a simmer and add salt and sugar. Reduce heat to low, cover and cook for 1 ½ hours until meat is tender. Serve with lace pancakes

ROTI JALA – LACE PANCAKES

1 cup flour

2 eggs

¼ teaspoon salt

1 cup coconut milk

Butter as needed to fry

Mix eggs, salt and coconut milk well: slowly, sift flour over the mixture incorporating the flour gradually while stirring the mixture. Stir into a smooth batter. Pour the batter into a squeeze bottle.

Lightly coat a cast iron skillet, pan or flat top. Squeeze the batter onto the skillet making a crisscross manner. Using low heat, cook on each side for 30 seconds until golden. Remove and fold twice toward the center to from a triangle. This dish is best eaten with spicy dishes such as the beef curry.

CHILI

1 ½ pounds ground chuck

2 cups onion chopped

14 ½ ounces can stew tomatoes

20 ounces kidney bean

2 cups chicken stock

½ teaspoon chili powder

1/8 teaspoon paprika

1/8 teaspoon cumin

2 teaspoon minced garlic

Salt and pepper to taste

In a large saucepan over medium heat brown beef. Add onion and garlic and cook until tender. Add the stewed tomatoes with juice, tomato sauce, beans and water.Add spices. Season with salt and pepper. Simmer for 1 to 2 hours.

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