Pakistani Kima and Indian Chapati

Fabulous, fabulous, fabulous curry.Pakistani Kima and Indian Chapati

From: Fun Foods on a Budget

Kima:
1/2 lb. ground beef
1 tsp. garlic, minced
1/2 cup onion, chopped
1 Tbs. curry powder
1 1/2 tsp. salt
Dash each pepper, cinnamon, and ginger
1 (14 oz.) can diced tomatoes, undrained
2 potatoes, diced (I used 3 small, and next time will likely use 4)
2 cups frozen peas
water

Chapati:
1 cup whole wheat flour
1 cup flour
1 tsp. salt
2 Tbs. olive oil
3/4 cup hot water or as needed

Brown ground beef in a large skillet with garlic and onion. When meat is browned, stir in curry powder, salt, seasonings, tomatoes, potatoes, and peas. (I didn't drain the water and fat from the meat first but will next time.) Cover and simmer for 25 minutes, add a small amount of water if necessary.

While Kima is simmering, make the Chapati.

In a bowl mix the flours and salt. Stir in oil and enough water to make a soft dought hat is elastic but not sticky. Knead the dough until smooth.

Divide the dough into 8 parts. Roll into balls and let rest for a few minutes. On a lightly floured surface, roll the balls of dough until very thin. (I found the thinnest ones turned out the best.)

Heat a skillet over medium heat until hot; lightly grease. When the pan is hot, put the chapati on it. Cook until the underside has brown spots, about 30 seconds. (I had to leave mind for several minutes) Flip and cook on the other side. Continue with remaining dough.

Serve Kima with Chapati.