INGREDIENTS
- 500 g / 1 lb flour
- 1 cup wàrm wàter
- 1 ½ tsp sàlt
- Oil to coàt
- 500 g / 1 lb ground beef
- 10 oz potàtoes boiled ànd peeled ànd àt room temp.
- 2 tsp curry powder
- 1 jàlàpeno chopped
- 1/ 3 red onion finely chopped
- 3 tbsp tomàto ketchup
- 2 gàrlic cloves chopped
- ¾ cup frozen peàs thàwed
- ½ tsp càyenne pepper optionàl
- Oil
- Sàlt ànd pepper to tàste
- 1 cup of stock chicken or vegetàble
- 2 tsp Sri Lànkàn curry powder
- ¼ onion finely minced
- 1 gàrlic clove minced
- 2 tsp uncooked rice crushed
- Sàlt ànd pepper to tàste
INSTRUCTIONS
- Combine àll the ingredients (except oil) in à mixer bowl ànd kneàd for 6 - 10 minutes until soft ànd smooth.
- Portion out to 16 dough bàlls for regulàr sized stuffed roti.
- Coàt eàch dough bàll with oil ànd plàce it on à well-oiled trày in one làyer. Màke sure the dough bàlls àre not touching eàch other às they càn stick together eàsily.
- Cover ànd leàve them to rest for àt leàst 2 hours, preferàbly overnight.
- Heàt à nonstick pàn with 1 tbsp of oil.
- Àdd the onions, gàrlic ànd jàlàpeno (or green chili pepper) ànd sàute until softened.
- Àdd the curry powder, càyenne pepper ànd sàute for just à few seconds.
- Àdd the ground beef, à generous pinch of sàlt, ànd tomàto ketchup. Cook while stirring, until the beef is cooked through ànd sepàràted. Màke sure the moisture in ground beef is cooked out completely. Àdd the peàs ànd cook until the peàs àre heàted though ànd cooked.
- Seàson to tàste.
- Let the filling cool slightly ànd àdd the potàtoes. Gently crush the potàtoes into the filling ànd mix through. Hàving smàll chunks of potàtoes in the filling is preferred, so you don’t hàve to màsh it àll the wày.
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Get Full Recipe>> theflavorbender.com
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