Roti And Beef Curry Recipes

Steps:

• Sprinkle beef with salt and pepper. Heat 2 tablespoons oil in heavy large pot over high heat. Working in batches, add beef to pot and brown on all sides, about 7 minutes per batch. Using slotted spoon, transfer to plate.
• Heat remaining 1 tablespoon oil in same pot over medium-high heat. Add onions; sauté until tender and brown, about 7 minutes. Return beef to pot. Add cloves, garlic, cinnamon sticks, bay leaf and dried red pepper to pot; stir 1 minute. Stir in milk, tomatoes, chutney, lemon juice, ginger, curry powder and 1/2 teaspoon salt and bring to boil. Reduce heat, cover and simmer until beef is tender, stirring occasionally, about 2 hours.
• Uncover; increase heat to medium. Boil stew until juices are slightly thickened, about 10 minutes. Serve over rice.

Steps:

• Pour the boiling water over the flour. Use a big spoon for mixing as dough will be really hot. Mix until smooth so it will be easy to roll out (like a pie shell); grease frypan before frying.
• Make them the size of taco shells. Also oil both sides of roti and fry.
• Keep it warm in a covered pan or bowl while frying the remaining roti.
• Serve with curry.
• Heat the oil first. Fry the ginger, garlic and the onion until brown.
• Add the salt and curry powder.
• Stir for about 2 minutes.
• Add small cubes of beef and let it cook until the beef is tender.
• Then add potato cubes.
• If the meat is kind of dry, add a little water.
• Also the meat and potatoes will cook better.
• When curry mixture is done, put some in each roti shell (something like tacos) and wrap the roti shell around the curry mixture (like a package).