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Its icy cold here in Cape Town so it’s a winter warmer tonight. Beef curry & rice and Roti😙😙
800 g beef short ribs cut into pieces
2 tbsp olive oil
2 large onions diced
2 tsp minced garlic
1 tbsp grated ginger
2 green chilli’s cut
1 stick cinnamon
1/2 tsp turmeric
1 tsp ground coriander
1 tsp cumin powder
1 tsp fennel powder
1/2 tsp red chilli flakes
8 – 10 curry leaves
3 tbsp leave masala strong or any other suitable strong curry powder
1/2 tsp garam masala added at the end
4 medium potatoes quartered
4 large tomatoes skinned and chopped
50 g tomato paste
Salt to taste
Coriander chopped to serve
In a large saucepan add oil and saute onions until almost tender add minced garlic and ginger, chopped chilli and cook a further minute.
Add meat and start to brown add all spices, curry leaves and coat the meat well, cook for 10 mins on low heat.
Add tomatoes and tomato paste and cook 2 mins.
Add 1/2 cup boiling water.
Simmer for 1 hour then add quarted potatoes cook a further 1/2 hour.
Top up with water if the pot is cooking dry.
Add garam masala the last 10 mins of cooking. Serve with rice, tomato & onion, chopped chilli salad and bananas sliced, sprinkle with lemon juice and bit of sugar
2 cups plain flour
2tbsp soft butter or ghee
1/2 tsp salt
1 cup boiling water.
Mix together and knead into a dough.
Roll out into a big circle, smear the ghee over dough and sprinkle lightly with flour.
Roll up into a swissroll and cut into 8 portions.
Form each into a ball.
Place in fridge until your curry is done then roll out each portion in a circle the size of side plate.
Place each roti in non stick frying pan and dry cook over med heat turning over a few times until nicely speckled.
Place cooked roti in a clean tea towel covered.
Repeat until all have been rolled and fried.
Adapted from Faye Abrahams Roti
Prepared, tried and tested by: Gail Haselsteiner
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