Favorite Roti Meat Filling Food

FAVORITE ROTI MEAT FILLING

Steps:

• Heat the oil over medium-high heat and cook the onion until golden brown.
• Add garlic, ginger, cumin, coriander, and turmeric, stirring until mixed well.
• Add the ground meat, tomatoes and salt. Cook, while stirring, until the meat is no longer pink, about 5-8 minutes.
• Stir in the potatoes and the water, cover and reduce heat to low, and simmer for 15-20 minutes.
• Uncover and taste to see if seasoning needs adjustment.
• May sprinkle with cilantro and/or hot chile peppers if desired.
• Or, mix in a few spoonsful of your favorite hot sauce.
• Serve with flatbreads for scooping.

ROTI AND BEEF CURRY

Steps:

• Pour the boiling water over the flour. Use a big spoon for mixing as dough will be really hot. Mix until smooth so it will be easy to roll out (like a pie shell); grease frypan before frying.
• Make them the size of taco shells. Also oil both sides of roti and fry.
• Keep it warm in a covered pan or bowl while frying the remaining roti.
• Serve with curry.
• Heat the oil first. Fry the ginger, garlic and the onion until brown.
• Add the salt and curry powder.
• Stir for about 2 minutes.
• Add small cubes of beef and let it cook until the beef is tender.
• Then add potato cubes.
• If the meat is kind of dry, add a little water.
• Also the meat and potatoes will cook better.
• When curry mixture is done, put some in each roti shell (something like tacos) and wrap the roti shell around the curry mixture (like a package).

CHANNA (CURRIED CHICKPEA FILLING FOR ROTI)

Steps:

• Heat the oil or ghee in a skillet and saute the onions over medium high heat, stirring constantly, for about 6 minutes, or until they are golden brown. When the onions are almost done, add the garlic and saute 2 minutes more. Add the curry and amchar powders and stir for 1 minute.
• Transfer the onion mixture to a cast iron or other heavy pot and add the chickpeas. Stir over medium heat until chickpeas are coated with the spices and onions. Add 1 cup of water, the Scotch bonnet pepper and salt to taste; stir. Bring to a simmer, cover and let simmer over low heat for 1/2 hour. (If the mixture dries out, add a little more water; the finished channa should be slightly thicker than a thick bean soup.) Let cool for a few minutes before adding to the roti.