Recipe provided by Chef Melanie Hammericksen, Double 8 Cattle Company Contributor
PREPARING THE SOUTH INDIAN FULLBLOOD WAGYU BEEF CURRY
In a cast iron Dutch oven, heat the grapeseed oil until shimmering.
Add half of the Fullblood Wagyu top round roast (pre-cut into 3/4 inch pieces), and brown. Set aside.
Brown the second batch of Fullblood Wagyu beef. Set aside.
In the same pot, add the sliced onion and curry leaves. Cook over moderate heat for about 7 minutes or until lightly browned.
Add the minced garlic, minced turmeric, and minced ginger to the pot. Cook for about 1 minute until fragrant.
Stir in the tomato paste along with the coriander, garam masala, cayenne, dried chiles, star anise, beef stock, and cinnamon sticks.
Add the seared pieces of Fullblood Wagyu top round roast back into the pot. Season with kosher salt, and stir until the beef is coated with the spices.
Cover, and cook over very low heat for around 2 hours (until the meat is tender).
Discard the star anise and cinnamon sticks.
PREPARING THE GARLIC NAAN
While your Wagyu beef curry is cooking, combine the flour, yeast, sugar, water, olive oil, yogurt, egg, salt, butter, and garlic chives in a bowl. Stir until smooth.
Knead the dough a few times on a floured counter until smooth.
Place the dough in a greased bowl. Cover it, and let it rise in a warm place until the size has doubled.
Preheat a skillet to medium heat.
Cut the dough into eight pieces. On a floured surface, roll out each piece into a 6 inch (diameter) circle.
Add a little oil or non-stick spray to the skillet. Cook each dough circle for 2-3 minutes or until bubbly and golden brown on the bottom. Flip over and cook the other side for another 2-3 minutes.
Serve the South Indian Fullblood Wagyu beef curry over basmati rice and garlic naan, and enjoy!