Beef Roladas

Beef Roladas: A flavour explosion you can’t miss from Cyrus Todiwala! Thinly rolled, spice-marinated beef stuffed with veg and smoky chouriço, simmered in a tomato-onion gravy.

Makes 20

Ingredients

For the Masala

1 tsp cumin seeds
2” piece cinnamon bark
10-12 cloves
1 tsp peppercorns
5-3cm piece ginger
8-9 garlic cloves
1 heaped tsp turmeric
6-8 dried Kashmiri chilies
2-3 any dried chili powder
1-2 tsp salt
Palm vinegar, as needed, to grind the spices to form a paste

For the rolls

750g- 1kg beef fillet, sliced thinly and flattened into 3” X 3” rounds, 3mm thick
1-2 carrots, cut into thin julienne strips
1-2 green peppers, cut into thin julienne strips
1 hot Portuguese Chouriço, chopped into small pieces
1 potato, cut into strips
4-5 tbsp neutral oil
4-5 medium onions, halved and sliced
5-6 medium tomatoes, chopped
2-3 green chilies, slit into quarters lengthways
Salt, to taste
20-30 cocktail sticks or toothpicks

Method

Print Recipe

Firstly grind together all of the for the masala with the palm vinegar to form a paste. Set aside to mature even if a day or two earlier.
Once the masala is prepared set is aside covered. Because of the vinegar the masala will mature. Once used and if you have any leftover, you can add oil and keep it covered for a long time and use as desired.
Apply the masala to the sliced flattened roundels of beef, spread well but not thickly.
Spread the beef slices out and then on one side of the flattened marinade beef, add strips of the carrot, peppers and potato as evenly as possible and sprinkle the chopped chouriço.
Roll each as tightly as possible and then stitch with a cocktail stick or a toothpick.
Heat a deep-frying pan or a shallow casserole and add the oil. When hot sauté each of the rolls just to colour nicely on both sides and remove them onto a tray.
Add the sliced onions and sauté until soft.
Add the slit green chillies and the chopped tomatoes and cook until thickened.
Place the rolls back into the pan pushing them down so that the cooked onion and tomato mix almost covers them.
Cook for a few minutes until you think the rolls have cooked with the Vegetables and the gravy has thickened. With Beef Fillet (Tenderloin) it should not take long.
Check seasoning, remove the picks and serve with the gravy.
Enjoy!

Ingredients

For the Masala

1 tsp cumin seeds
2” piece cinnamon bark
10-12 cloves
1 tsp peppercorns
5-3cm piece ginger
8-9 garlic cloves
1 heaped tsp turmeric
6-8 dried Kashmiri chilies
2-3 any dried chili powder
1-2 tsp salt
Palm vinegar, as needed, to grind the spices to form a paste

For the rolls

750g- 1kg beef fillet, sliced thinly and flattened into 3” X 3” rounds, 3mm thick
1-2 carrots, cut into thin julienne strips
1-2 green peppers, cut into thin julienne strips
1 hot Portuguese Chouriço, chopped into small pieces
1 potato, cut into strips
4-5 tbsp neutral oil
4-5 medium onions, halved and sliced
5-6 medium tomatoes, chopped
2-3 green chilies, slit into quarters lengthways
Salt, to taste
20-30 cocktail sticks or toothpicks

Method

Firstly grind together all of the for the masala with the palm vinegar to form a paste. Set aside to mature even if a day or two earlier.
Once the masala is prepared set is aside covered. Because of the vinegar the masala will mature. Once used and if you have any leftover, you can add oil and keep it covered for a long time and use as desired.
Apply the masala to the sliced flattened roundels of beef, spread well but not thickly.
Spread the beef slices out and then on one side of the flattened marinade beef, add strips of the carrot, peppers and potato as evenly as possible and sprinkle the chopped chouriço.
Roll each as tightly as possible and then stitch with a cocktail stick or a toothpick.
Heat a deep-frying pan or a shallow casserole and add the oil. When hot sauté each of the rolls just to colour nicely on both sides and remove them onto a tray.
Add the sliced onions and sauté until soft.
Add the slit green chillies and the chopped tomatoes and cook until thickened.
Place the rolls back into the pan pushing them down so that the cooked onion and tomato mix almost covers them.
Cook for a few minutes until you think the rolls have cooked with the Vegetables and the gravy has thickened. With Beef Fillet (Tenderloin) it should not take long.
Check seasoning, remove the picks and serve with the gravy.
Enjoy!