Goan chilli beef rolls
Summary Not available
- barrel
- 1 ginger paste
- 1 garlic paste
- 1 tsp salt
- 2 tbsp palm vinegar
- 5 . lime (juice only)
- 1 tsp ground turmeric
- 1 tsp chilli powder
- 1 tbsp oil
- 1 carrot (roughly chopped)
- 1 potato (peeled and roughly chopped)
- 1 tbsp cumin seeds
- 1 tbsp oil (for frying)
- 2 green chillies (thinly sliced)
- 1 tbsp sliced garlic
- 1 medium onion (thinly sliced)
- 1 red pepper (thinly sliced)
- 1 green pepper (thinly sliced)
- 1 yellow pepper (thinly sliced)
- 1 tomato (thinly sliced)
- fresh coriander (roughly chopped)
- black pepper
- butter (for spreading)
- 4 ciabatta rolls (sliced open and toasted)
Put the beef on a baking tray
In a bowl, mix the ginger paste, garlic paste, salt, palm or cider vinegar, lime juice, turmeric, red chilli powder and oil to make a paste
Smoother the beef with the paste, wrap tightly in cling film and refrigerate overnight
Preheat the oven to 110C/90C Fan/Gas ¼
Remove the cling film from the beef and roast for 1 hour 40 minutes
When the beef is cooked, set aside to rest and drain the juices into a small saucepan
Simmer gently for 5 minutes
To make the chilli fry, heat a deep-fat fryer to 180C
(CAUTION: hot oil can be dangerous
Do not leave unattended
) Fry the potato and carrot chunks for about 10–15 minutes, or until cooked through and golden-brown
Meanwhile, heat a little oil in a frying pan
Once hot, add the cumin seeds, green chilli and garlic and fry for 5 minutes or until slightly coloured
Add the onions and fry until softened
Stir in the peppers and fry for 1–2 minutes, then add the tomatoes
Simmer for 3 minutes
Stir in the meat gravy and scatter with the coriander
Slice the beef into cubes and stir into the vegetables until well coated
Check the seasoning and add salt and pepper as necessary
Butter both sides of the toasted rolls and fill with the beef and vegetable mixture
No extra notes