Have you ever tried to make your own Pure Steak Mince Curry with Peas and Roti
- 2 onions 1 red and 1 white
- 500 g pure steak mince
- A tin of drained peas
- 15 ml garlic and ginger
- 5ml Gorima leaf masala, Osman taj mahal jeera, turmeric and coriander, and Kashmiri mild chili powder
- A few crushed dried neem (curry leaves)
- 1 grated tomato
- 6 potatoes
- Dhania for garnish
- Braise onions in oil and add ginger, garlic, and spices.
- Add mince, potatoes, and salt to taste as well as the peas, and cook until potatoes are soft.
- Add grated tomato lastly.
- Curry must be more dried than saucy to roll up like a salami.
Garnish with fresh dhania.
Serve with Roti and onion salads
Super thin and super soft Roti – Quick & Easy
- 4 cups cake flour
- ½ cup oil
- 1 tablespoon sugar
- 1 teaspoon salt
- 2 cups boiling water add oil with water and use a spoon to mix.
- Assemble it into a soft pliable dough.
- Let the dough rest for 30 minutes.
- Roll out thinly on a floured surface and smear butter or stork bake on the square dough
- Sprinkle flour on butter, roll like a Swiss roll, and cut.
- Press the cut roti down and roll again in cake flour.
- Rest in the fridge before frying.
- Dry fry first then brush with melted butter.
- Turn the roti around and do the same until it fries to a rich golden brown color.
Roti is a common staple in the Indian subcontinent as well as amongst expatriates from the Indian subcontinent throughout the world.
Chapati (alternatively spelled chapatti, chappati, chapathi, or chappathi), also known as roti, safati, shabaati, phulka and (in the Maldives) roshi, is an unleavened flatbread from the Indian Subcontinent and staple in India, Nepal, Bangladesh, Pakistan, Sri Lanka, East Africa, and the Caribbean. Chapatis are made of whole wheat flour known as atta, mixed into the dough with water and optional salt in a mixing utensil called a parat, and cooked on a tava (flat skillet)
Recipe credit: Rashida Habib
Prepared, tried, and tested Feriel Sonday
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