A classic Indian curry and Roti meal
2 onions 1 red and 1 white
500 g pure steak mince
tin Koo peas drained
15 ml garlic and ginger
5ml gorima leaf masala, Osman taj mahal jeera, turmeric and coriander and Kashmiri mild chili powder
few crushed dried neem (curry leaves)
1 grated tomato
dhania for garnish
Braise onions in oil.
Add ginger and garlic and spices.
Add mince and potatoes and salt to taste.
Add peas and cook until potatoes are soft. Add grated tomato lastly.
Curry must be more dried then saucy to roll up as a salami.
Garnish with fresh dhania.
Serve with rotis and onion salads
4 cups cake flour
180 ml oil
2 teaspoon fine salt
500 ml Boiling water to bind dough to soft and pliable Butter to baste
Divide dough into 3 balls
Roll out rotis, smear butter, stack on top of each other, do not smear last dough.
Roll out again and cut strips and roll up.
Fry in a griddle pan with melted butter.
Recipe courtesy of Bibi Ayesha Kadwa
Prepared, tried and tested Feriel Sonday