Goan chilli beef rolls

Preparation time
overnight

Cooking time
30 mins to 1 hour

Serves
Serves 4

By Cyrus Todiwala
  • 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

To serve

  • 4 crusty or ciabatta rolls, toasted and sliced open
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