John Myers
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Roti with Spicy Beef Ragout
The perfect roti with spicy beef ragout recipe with a picture and simple step-by-step instructions.
Roti
- 200 g Flour
- 1 Cup Water
- 0,5 tsp Salt
- 50 g Butter
Ragout
- 1 Carrot
- 2 Onions
- 1 Red peppers
- 3 Garlic cloves
- 1 tbsp Tomato paste
- 250 ml Sieved tomatos
- 500 ml Beef broth
- 600 g Brisket
- 1 Red chilli
- 1 tbsp Sweet paprika powder
- 0,5 tsp Cinnamon
- 1 tsp Ground cumin
- Olive oil
- Sea-Salt
- Pepper from the grinder
- 1 Bay leaf
- 1 tsp Cane sugar
Roti
- Mix the salt and flour and knead with cold water until a sticky dough has formed – continue kneading with the addition of flour and form 5cm balls.
- Roll out one ball after the other and brush with butter, fold together and roll out again. Bake in a hot pan for 1 minute on each side until the batter starts to bubble.
Ragout
- Rub the beef brisket with cinnamon, paprika powder, cumin, salt, pepper and sugar. Clean the vegetables and chop them into small pieces. Finely chop the onion, chilli and garlic.
- Sauté the carrot, garlic, onion and tomato paste in olive oil and add the beef brisket and fry until it is hot. Throw in bay leaf, chilli and deglaze with tomatoes.
- Cover the meat and let it simmer for 10 minutes and pour the stock over it. Mix in the diced paprika and cook covered in the oven at 170 ° C for 40 minutes.
- Remove the meat and tear it apart – fish the bay leaf out, put the meat back in the pan and season to taste.
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