MINCE CURRY WITH FLAKY ROTI

Ingredients

1 kg of Lean Minced Beef 3 onions chopped finely 8 large potatoes cut into cubes 2 tablespoons of vegetable oil Fresh garlic -about 6-8 cloves and one big piece fresh Ginger all peeled and grated on fine side of grater A bunch of fresh coriander roughly chopped 3 heaped tablespoons of roasted masala ( I use Packo masala) 1 tablespoon of turmeric powder 2 teaspoons of paprika 2 teaspoons of salt 3 cardamom pods And some stick cinnamon . 1 can of garden peas or 1 cup of frozen peas

Method

In a large pot heat oil and add the minced meat and chopped onions .. Braise until meat and onions are caramelized , or golden brown . Now add your grated garlic and Ginger and salt , stir , add a cup of hot water and simmer on medium heat until all water are dissolved . Now add all your spices and let it lightly Braise with meat for a minute or so . Add a cup of hot water and cook on medium heat for about 30- minutes , stirring occasionally . Now add the cubed potatoes, green garden peas and the 2 cup of water . Cook on medium heat until potatoes are soft . Just before serving add chopped coriander . Serve with Basmati rice or Roti .

Fatima's delicious flaky Roti

Ingredients

1 kg of plainflour / cake flour 1 teaspoon of salt 50 ml sunflower oil +- 2 cups Warm water ( it should be a sticky dough , as you work the dough / knead , you may add a bit more flour . 150grams of butter ( it should be a good butter or a high content fat / 70% margarine .

Put a cup of flour one side to work/ knead the dough. It's better to have a wet dough and just knead in the remaining flour .

Method Mix flour, salt and warm water in a large bowl, now add remaining flour until a soft elastic dough forms. Cover and leave on side for a few minutes to rest .

Then take bits of the dough to form a small tennis-ball-size balls - take some oil and rub the balls so to prevent dough from drying out -

Now roll each one out on a oiled surface( very important , do not use flour ) to form a round big disc . Spread a layer of butter on the discs , roll them up to form a long thin sausage. Roll up each end of the sausage to form an s-shaped roll and then fold one side on top of the other.

Cover with clingwrap and Place the roti in the freezer for 30 minutes or in the fridge for a few hours . Roll out each bun the size of a dinner plate again and fry in very lightly oiled big pan or frying pan until its golden and then turn over onto the other side (around two minutes on either side). Take the roti out of the pan and clap it with your hands to make it flaky. Serve with curry.

I try to roll out my roti dough as thin as possible and my surface are always oiled with vegetable oil , my butter is room temperature , this ensures a very light , fluffy and crispy roti . Follow my tip and see the difference .

An electric frying pan is also great for frying roti - Do not use a small pan , you will then end up with a thick roti , with uneven cooking at the edges .

#mince #curry #roti