If you’re in the mood for a hearty and flavorful meal, Suriya Abdullah’s Flat Bread with Beef & Potato Keema is a must-try. This dish combines the rich flavors of spiced beef and tender potatoes, all wrapped in soft, homemade flatbread. Made effortlessly with the Thermomix®, this recipe takes traditional flavors and simplifies the process, making it accessible for any home cook.
Suriya Abdullah, renowned author of the award-winning cookbook The Malay Kitchen, draws inspiration from classic South Asian cuisine for this recipe. The keema, a flavorful minced meat dish, is a staple in many households, and when paired with homemade flatbread, it becomes a comforting and satisfying meal.
Ingredients
Flat Bread
- 300 g water
- 11g instant dried yeast
- 30 g sugar
- 50 g vegetable oil
- 500 g all-purpose flour, plus extra for dusting
- 1 tsp salt
Beef and Potato Keema
- 400 g potatoes, unpeeled
- 500 g water
- 1 bay leaf
- 1 cinnamon stick
- 4 cardamoms
- 6 cloves
- ½ tsp black peppercorn
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 5 dried chilies
- ½ tsp turmeric powder
- 20 g garlic
- 20 g ginger
- 2 sprigs coriander, separate roots and leaves, chopped, to garnish
- 500 g sliced beef, semi frozen
- 150 g yellow onions, chopped
- 50 g ghee
- 100-150 g tomatoes, chopped
- 2 green chillies
- 2 tsp salt
Preparation
Flat Bread
- By using a dough cutter, divide dough to 8-10 portions. Roll doughs into round shape and cover dough with flour. By using a rolling pin, roll dough into a flat dough. Place dough on prepared baking tray. Repeat with remaining dough balls. Leave to rest for another 10 minutes. Bake on middle rack for 5 -10 minutes (200°C) (see tips).
- Place water, yeast, sugar and oil in mixing bowl, mix 2 min/37°C/speed 2.
- Add flour and salt, knead Dough/2 min.
- Transfer dough onto Thermomat and roll into a ball. Cover with Thermomat and leave to rest for at least 15 minutes. Meanwhile, preheat oven to 200°C. Line baking tray with baking paper. Clean mixing bowl.
Beef and Potato Keema
- Transfer to Thermoserver and garnish with chopped coriander leaves. Serve immediately with flat bread.
- Insert blade cover peeler. Place potatoes and water in mixing bowl, peel Peeler/4 min. Remove blade cover peeler. Strain peeled potatoes by using Varoma dish. Rinsed peeled potatoes under running water and cut potatoes in cubes (2 cm x 2 cm). Clean and dry mixing bowl.
- Place bay leaf, cinnamon stick, cardamoms, cloves, black peppercorns, coriander seeds, cumin seeds, dried chillies and turmeric powder in mixing bowl, dry roast without measuring cup 5 min/120°C/speed 1.
- Let temperature drop to 95°C (approx. 5 minutes), mill 2 min/speed 8. Transfer to a bowl and set aside.
- Place garlic, ginger and coriander roots in mixing bowl, chop 4 sec/ speed 6. Scrape down sides of mixing bowl with spatula.
- Add sliced beef and onions, chop 5 sec/speed 8. Scrape down sides of mixing bowl with spatula.
- Add reserved ground spices and ghee, sauté 5 min/120°C/reverse/speed spoon.
- Add tomatoes, green chillies, reserved potato cubes and salt, cook 7 min/Varoma/reverse/speed spoon
Tip: Keep baked flat bread in Thermoserver to keep warm and moist.