Cored 1 green chilli pepper and chopped into small pieces
1 clove of garlic pressed
1 can (approx. 410 g) peeled tomatoes
350 ml beef broth
2 tablespoon brown sugar
black pepper
Heat oil and fry onions, garlic, and chilli until onions are translucent and soft. Add the chopped tomatoes with the juice and beef stock, bring to the boil and simmer for a few minutes. Add sugar and black pepper to taste. Refrigerate.
Curry dip:
1 tablespoon olive oil
1 onion chopped into cubes
1 teaspoon curry powder
125 ml of mayonnaise
1 tablespoon apricot jam
1 pinch of salt
1 tablespoon white wine vinegar
Heat the oil and fry the onions until they are translucent and soft. Add the curry powder and simmer for a few minutes. Remove from heat, add remaining ingredients and stir well. Refrigerate.
Chapatis (flour pancakes):
260 g whole wheat flour
1 teaspoon salt
approx. 200 ml of lukewarm water
Olive oil for frying
Mix flour and salt and knead with water to form an elastic dough and let stand for 30 minutes. Shape the dough into a roll and divide into 12 equal pieces. Roll out each part very thinly and fry in oil for 1 minute on each side. Dry on kitchen paper.