Roll, Roll, Roll Your Beef!

It probably would have been a better idea to make this on a day when I was angry at somebody, because I spent a good 30 minutes pounding the poor meat.  In this case, I was beating the dead cow.  Ouch.

8 oz beef, fillet

1 thick slice of bread
1/4 cup milk
1 egg
1/4 cup pumpkin seeds
1/4 cup cilantro
1/4 cup mint
2 oz meat, chopped

6 curry leaves, chopped
3/4 teaspoon salt
1 teaspoon mustard powder
1 teaspoon paprika
1 teaspoon coriander powder
1 teaspoon cumin powder
1 teaspoon cinnamon
1/2 teaspoon cayenne pepper
1/2 teaspoon turmeric
3 cloves, crushed
4 peppercorns, crushed
1 1/2 teaspoons ginger, minced
3 garlic cloves, minced
1 tablespoon barbecue sauce
1 tablespoon lemon juice
1 serrano chili, finely chopped

1 teaspoon corn starch
3 tablespoons butter, melted

In a small bowl, place salt, mustard, paprika, coriander, cumin, cinnamon, cayenne pepper, turmeric, cloves, peppercorns, ginger, garlic, barbecue sauce, and lemon juice.  Stir to form a paste.

In a medium sized bowl, soak the bread in milk to soften it.  Break it up in small pieces, and beat in the egg.  Add pumpkin seeds, cilantro, mint, half of the spice mixture, chopped meat, serrano chili, and corn starch and stir together.

Preheat the oven to 350F° (175C°).

Smear spice mixture on both sides of the beef fillets.  Place 1/2 or 1 teaspoon of above stuffing and roll up.  Stick a toothpick in to seal.

Place roll ups in a casserole dish or on a baking pan.  Pour butter evenly over all the rolls.  Bake for 1 one hour, and then transfer rolls and all the fat that is in the dish to a medium sized pan.  Bring to a boil, and then cover the pan and let simmer for another hour.

Place in a puri, and wrap.

Yield: 10 rolls, serves 2.

Recipe courtesy of  The Indian Delights.


2 thoughts on “Roll, Roll, Roll Your Beef!

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