And then there’s the beef stew, thick, juicy chunks of meat simmered slow until they’re trembling, dripping and melting at the touch. Onions, garlic, ginger and tomatoes moan together in the pot, grinding into a sauce that’s red, sticky and dirty enough to stain your lips long after the bite.
The smell alone is foreplay, pulling you closer, making you linger in the kitchen like you’re waiting for a lover to call your name. When you finally tear that chapati, scoop the hot, wet stew and slide it between your lips. It’s an embrace so intimate, it feels like being devoured. Every chew is a kiss, every swallow is a moan, and you can’t help but go back for more.
To serve
Tear chapati with your hands, dip it deep into the hot stew, scoop up dripping chunks of meat and sauce, fold it and shove it between your lips. Let the juices run down your fingers, lick them slow, lock eyes with whoever’s watching, and make them lose their mind before they even taste it.
Tip
Chapati needs to be soft and thin, supple enough to fold over anything you’re sliding inside, while the stew needs patience. Let it simmer low until the meat is so soft, it practically falls apart in your mouth.
Fact
Tomatoes don’t just thicken the stew, they bleed into it, turning it wet, sticky and red like a kiss smeared across your mouth that you don’t bother to wipe.
Warning
Careful, this chapati and stew isn’t just food, its temptation. Once they watch you tearing soft chapati, dipping it deep into wet, filthy stew, then sliding it into your mouth while licking every drop off your lips, they won’t just want a bite. They’ll want you messy, dripping, filthy and begging to be devoured.
Ingredients
Chapati
• 2 cups all purpose flour
• ¼ tsp salt
• 1 tsp sugar (optional)
• ¼ cup vegetable oil
• ¾ cup hot water, adjust as needed
Beef stew
• 500g beef, cubed
• 2 tbsp oil
• 2 big onions, chopped
• 2 cloves garlic, crushed
• 1 thumb ginger, grated
• 3 tomatoes, chopped or blended
• 1 tsp paprika
• Salt and pepper to taste
• 1 cup beef broth or water
Method
Chapati
1. Stir salt and sugar into hot water, let it dissolve like a secret on your tongue
2. Pour water and oil slowly into flour, knead it with your hands until it’s soft and supple, almost begging to be touched again
3. Let the dough rest for 15-20 minutes, give it time to relax, loosen and become pliant under your fingers
4. Divide into balls, roll them smooth and thin, then fry them on a hot pan until golden and speckled, soft but firm enough to fold over anything hot and dripping
Beef stew
1. Heat oil, slide in onions, garlic and ginger, stir until the fragrance makes your mouth water and your chest ache with hunger
2. Drop in the beef, sear it until it moans golden and starts to sweat, juices dripping into the pan
3. Add tomatoes, paprika, salt and pepper, stir slow, let it melt into a thick, dirty sauce that clings and stains
4. Pour in broth, simmer on low until the meat softens, tender, trembling and soaked with flavour
