Masala roti lasagne

SERVES 6 PREPA­RA­TION: 15 MIN COOK­ING: 1 HR 15 MIN

Drum Food - - CONTENTS -

MASALA POW­DER

1 bay leaf

7,5ml (1½t) fen­nel seeds 2 star anise

6 green car­damom pods 5ml (1t) whole pep­per­corns 5 cin­na­mon sticks

15ml (1T) cloves

60ml (4T) co­rian­der seeds 30ml (2T) cumin

1 mace blade (op­tional) 2,5ml (½t) nut­meg

BEEF

1kg beef

45ml (3T) oil

1 onion, finely chopped

2 gar­lic cloves, minced

5cm fresh ginger, grated

5ml (1t) chilli pow­der

2,5ml (½t) cayenne pep­per

1 can (400g) to­ma­toes

250ml (1c) beef stock pinch of sugar salt and pep­per

5 large ro­tis

80ml (¹/3c) grated ched­dar cheese

Pre­heat the oven to 180°C.

1 MASALA POW­DER Dry roast the spices, one af­ter the other, in a pan on low heat. Cool, then grind into a pow­der and store in an air­tight jar.

2 BEEF Place the beef in a large bowl with 45ml (3T) masala pow­der. Coat the beef well and evenly.

3 Heat the oil in a large pot over medium heat. Brown the beef lightly in batches. Add the onion, gar­lic and ginger. Cook for about 8 min­utes.

Add 10ml (2T) masala pow­der, chilli pow­der and cayenne pep­per, and cook, stir­ring, for 1 minute. Add the to­ma­toes with their juice, stock and sugar. Sea­son with salt and pep­per.

4 Cover and cook for 45 min­utes un­til the sauce thick­ens. Stir oc­ca­sion­ally.

5 Lay a roti on the base of an oven­proof dish. Add some beef and top with another roti. Re­peat with the beef and ro­tis, fin­ish­ing with a roti. Sprin­kle cheese on top and bake for 15 min­utes or un­til the cheese is golden.

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