MEAT CHAPATI

Ingredients

• 1 paste portion turmeric (Ground into a paste; use fresh or dried ground turmeric mixed with a splash of water to form a thick paste)
• 1 paste portion pepper (Ground into the paste alongside the other spices; black pepper is traditional)
• 1 paste portion cumin (Ground into the paste; use ground cumin or freshly ground cumin seeds)
• 1 paste portion ginger (Ground into the paste; fresh ginger grated or pounded works best)
• 1 paste portion onions (Ground or blended into the spice paste; a medium onion finely pounded or processed is suitable)
• 1 paste portion garam masala (Ground into the paste; use a pre-made or homemade garam masala blend)
• 1 portion curd (Plain, unflavoured yogurt (curd) mixed into the paste to form the marinade)
• 1 to taste salt (Added to the paste and curd mixture to season the marinade)
• 1 batch slices of meat (Each slice should measure approximately 3 inches by 2 inches by 1/2 inch thick; a flat, lean cut works best for even cooking)
• 1 portion ghee (Enough to coat the base of the pan generously; clarified butter may be used as a substitute)
• 1 to sprinkle water (Sprinkled over the meat at intervals during cooking to keep it moist and soft; a few tablespoons at a time is sufficient)

Instructions

1. 1Combine the turmeric, pepper, cumin, ginger, onions, and garam masala together and grind or pound them into a smooth paste. You can use a mortar and pestle, a food processor, or a blender with a small amount of water to help bring it together. The paste should be thick and uniform with no large chunks remaining.
2. 2Transfer the spice paste to a bowl and mix it thoroughly with the curd and salt. Stir well until you have a cohesive, smooth marinade. Taste and adjust salt if needed.
3. 3Take each slice of meat (approximately 3 inches by 2 inches by 1/2 inch thick) and smear it generously on all sides with the marinade mixture. Make sure every surface is well coated. Lay the coated slices on a plate or tray while you prepare the pan.
4. 4Place a wide, heavy-bottomed pan or skillet over a medium-low heat. Add the ghee and allow it to melt and heat until it is hot but not smoking. The pan should be large enough to lay the meat slices in a single layer without overlapping.
5. 5Lay the marinated meat slices in a single layer in the hot ghee. Place something heavy on top of the meat — such as a heavy lid, a cast iron press, a foil-wrapped brick, or a heavy pan — to weigh them down evenly. This prevents the slices from shrinking and curling as they cook. Cook on a low to medium-low heat. At regular intervals (approximately every 5 minutes), sprinkle a small amount of water over the meat to keep it moist and help it cook through without drying out. Continue cooking, maintaining the weight on top, for approximately 25–30 minutes total, or until the meat is fully cooked through. Carefully flip the slices halfway through cooking, replacing the weight after turning.