Friday 5 June 2015

Naan Chaap

Naan Chaap

Pronounced Naan Cha-nm-p this dish is unique to my aunts’ kitchen. She is a fantastic chef and I remember eating it ever so often at her home and then in our own. The trick is to have the meat thin and evenly cut, always against the grain. It cooks over a  long period of time so use a cheaper cut for this. It is easy and a great dish to serve at a casual gathering. A late brunch is the perfect meal to serve it at.

2 tbsp oil
1 kg beef
1 tsp garlic paste
1 tsp ginger paste
1 tsp salt
1 tsp red chillie powder
3 medium crushed raw onions
2 long and large green chillies
¾ tsp Garam Masala 
2 ozs fresh lemon juice

Wash and cut the beef into little strips. Cut against the grains of the meat.
Heat the oil and fry the meat for 5 minutes until the colour changes, and add the salt, ginger, garlic and onions. Cover and cook for 30 minutes on a low flame. Now add the sliced green chillies, the garam masala and the lemon juice. Cover and cook for another 40 minutes.
Check to see if it is soft and cooked through. Serve with hot chapatis/rotlis.

Add as many green chillies you are upto as most of the time they are not hot or spicy and only for flavour.
It is best to see that the meat is cooked through thoroughly. The dish will turn colour to a nutty brown colour and that Is when it is done. Sometimes it can take longer since everyone has a stove which is different in heat.  Fried onions served sprinkled all over on top tastes delicious.  Fried eggs go well with this as a second dish. Parathas are an option to chapatis.  Use any cut of beef for this dish.

Read an interesting history of Parsi Food and its origins in my cookbook 
The Art of Parsi Cooking; reviving an ancient cuisine.

And for more delicious recipes from my e-book menu click 
Niloufer`s Kitchen: Quick and Easy

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Photo credit to Sheriar Hirjikaka

Readers Comments

Hi Niloufer

Just tried your naan chanp recipe. Vardanis and myself loved it.   It was easy to make and tastes great. Thanks so much 
Nasha Mehta
June 15th, 2015.

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