Masala roti lasagne
SERVES 6 PREPARATION: 15 MIN COOKING: 1 HR 15 MIN
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
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.