For the beef curry
5 tbsp vegetable oil
1 large cinnamon stick
5 cardamom pods
3 bay leaves
5cm/2in piece fresh root ginger, finely chopped
1 tbsp garlic infused oil
1 carrot, finely diced
1 celery stalk, finely diced
1 tsp ground turmeric
1 tsp chili powder
1 tsp ground cumin
2 tsp curry powder
500g/1lb 2oz beef, boneless, cubed
3 red chilies, sliced lengthways (remove seeds if you want less heat)
handful fresh coriander
For the fita
250g/9oz rice flour, plus extra for dusting
Serves - 4
For the curry, heat the oil in a large pan. Add the cinnamon, cardamom and bay leaves and cook for 1 minute. Add the ginger, garlic infused oil, veg and cook for 10 minutes.
Add the ground spices and cook for 1 minute, taking care not to burn them. Add the beef and cook over a medium-high heat for 30 minutes.
Add 200ml/7fl oz water, season with salt. Cook over a medium heat for 30 minutes. Remove from the heat and add the chilies and coriander (reserve some coriander for garnish).
Meanwhile, for the fita, bring 750ml/26fl oz water to the boil in a large pan with a little salt. Remove from the heat and add the rice flour.
Leave for 10 minutes, covered, to cook the rice out. Remove the dough while still hot and roll out onto a surface dusted with rice flour. Cut out into small rounds.
Heat a flat pan over a medium heat. Cook the fita for about 1 minute on each side, until they are cooked through but have not coloured.
Recipe adapted from: Good Food