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Beef Chutney Roll Recipe

Beef Chutney Roll Recipe 600x315


For Filling:

Beef boneless 500 gm
Ginger paste 1 tbsp
Garlic paste 1 tbsp
Papaya 2 tbsp
Salt 1 tsp
Lemon juice 2 tbsp
All spice powder 1 tsp
Cumin powder 1 tsp
Red chili powder 2 tbsp
Yogurt 2-3 tbsp
Vinegar 2 tbsp
Oil as required
Onions rings as required
Mint yogurt chutney as required
Parathay as required
For Paratha Dough:
All-purpose flour 500 gm
Salt to taste
Oil 1/2 cup
Water as required to knead

For Mint Yogurt Chutney:

Green chilies 6
Mint leaves 1/2 bunch
Coriander leaves 1/2 bunch
Salt 1/2 tsp
Cumin 1 tsp
Yogurt 1 cup


For paratha dough: Mix all-purpose flour, salt and oil nicely and knead soft dough with water nicely.
Then put in big glass bowl, cover with wet cloth and keep in warm place for 30 minutes.
For filling: Cut boneless beef into small pieces.
Put ginger paste, garlic paste, papaya paste, salt, lemon juice, all spice powder, cumin powder red chili powder, yogurt and vinegar in bowl and mix it nicely.
Then add beef and marinate it for 60 minutes.
Now put marinated beef with marination in pot and roast it.
Then add water as required and cook until beef tender and water dries.
When beef tenders and masala is cooked, remove from stove.
For assemble: Now take dough, make small balls and roll all balls like roti.
Then heat oil in pan and fry parathay until golden brown from both sides.
Now spread mint yogurt chutney on parathay and keep beef and onion slices.
Then fold it and serve with chutney.
For mint yogurt chutney: Put green chilies, mint leaves and coriander leaves in blender and blend until smooth paste.
Then put in yogurt with cumin and salt and mix it nicely.

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Heat oven to 180C/fan 160C/gas 4. Pour cold water over the bread and set aside to soak. Meanwhile, fry the onions in the butter, stirring regularly for 10 mins until they are soft and starting to colour. Add the garlic and beef and stir well, crushing the mince into fine grains until it changes colour. Stir in the curry paste, herbs, spices, chutney, sultanas and 2 of the bay leaves with 1 tsp salt and plenty of ground black pepper. Cover and simmer for 10 mins. Squeeze the water from the bread, then beat into the meat mixture until well blended. Tip into an oval ovenproof dish (23 x 33cm and about 5-6cm deep). Press the mixture down well and smooth the top. You can make this and chill 1 day ahead. For the topping, beat the milk and eggs with seasoning, then pour over the meat. Top with the remaining bay leaves and bake for 35-40 mins until the topping is set and starting to turn golden.

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