500g/1lb 2oz beef rump barrel, diced into 1cm pieces
1 heaped tbsp ginger paste
1 heaped tbsp garlic paste
1 tsp salt
2 tbsp cider or palm vinegar
½ lime, juice only
1 tsp ground turmeric
1 tsp chilli powder
3 tbsp oil
For the chilli fry
1 large potato, peeled and diced
1 tbsp thinly sliced garlic
1 medium onion, thinly sliced
2 fresh green chillies, thinly sliced
1 tomato, seeds removed and reserved, thinly sliced
1 red pepper, thinly sliced
1 green pepper, thinly sliced
1 yellow pepper, thinly sliced
1 carrot, peeled and diced
½ tsp dried chilli flakes
1 tbsp roughly chopped fresh coriander
salt and freshly ground black pepper
4 crusty or ciabatta rolls, toasted and sliced open
Put the beef, ginger and garlic paste, salt, palm or cider vinegar, lime juice, turmeric and red chilli powder and 1 tablespoon of oil into a bowl and mix well Cover and leave in the fridge for at least 1 hour or overnight.
Preheat the oven to 140C/120C Fan/Gas 1.
Heat a frying pan until hot and sear the beef, tossing regularly. Tip into a lidded, ovenproof dcasserole dish and cook for 30 minutes or until cooked and tender.
Meanwhile, to make the chilli fry, place the diced potatoes in a small bowl filled with boiling water for 5 minutes. Drain and set aside.
Heat a frying pan until hot. Add the oil and sauté the garlic until a pale golden-brown. Stir in the onions and potato and sauté until soft.
Increase the heat to high and add the chilli and peppers for a few minutes. Add the tomato slices and sauté for 1–2 minutes. Add the dried chilli flakes, beef pieces and add the tomato pulp. Check the seasoning and add more salt and pepper, if needed. Scatter with the coriander.
Fill the bread rolls with the beef mixture and serve.