30 ml vegetable oil
1 onion — finely chopped
1 cinnamon — stick
4 cardamom — pods, crushed
1 kg beef mince — lean
2 garlic — cloves, crushed
4 cm fresh ginger — grated
10 ml coriander — ground
10 ml cumin — ground
5 ml curry powder — hot or mild
5 ml masala — roasted
2,5 ml turmeric
5 ml sugar
5 ml salt
410 g tomatoes — chopped
250 ml peas — frozen, defrosted
1 onion — small, chopped
1 tomatoes — chopped
1/4 cucumber — grated
60-80 ml vinegar
15 ml sugar
salt and freshly ground black pepper
1. Heat the oil in a large saucepan.
Add the onion and sauté for 5 minutes.
Add the cinnamon stick,cardamom pods and cloves.
Sauté until the onions are golden brown.
2. Add the mince in batches and stir-fry until all the mince is browned.
Add the garlic, ginger and all the spices and sauté for another minute.
3. Pour in the tomatoes and mix.
Cover with a lid,reduce to a simmer and cook for 30 minutes.
4. Remove the lid, stir in the peas and simmer for another 10 minutes.
Mix the onion, tomato, cucumber and vinegar.
Add the sugar and season with salt and pepper.
Cover and chill in the fridge until needed.
Put some filling on each roti, roll up and serve with sambal and fresh coriander.