Sometimes I can't choose between beef masala or lamb masala. I think the spices are better in one of these two than in chicken.

Once I thought, well, I take both types of meat. It worked very well and it was delicious. I keep the two types of meat in it next time. I bought the roti myself at the toko and not made it myself.

Dish for 6 to 8 people. Made in a 6 litre Crockpot. Recipe under the photos.

Roti with masala lamb and beef a la Sandra from the slow cooker

  • Supplies: (For 6 people, made in a 6 litre Crockpot)
  • 6 roti plates
  • 1 kilo beef rags (cut into cubes)
  • 1 kilo leg of lamb without bone (cut into cubes)
  • 500 grams garter (cut into pieces) (haricotsverts can also be)
  • 800 grams (after peeling) potatoes (peeled, washed and cut into cubes)
  • 3 onions (chopped)
  • 1 celery stalk (cut small)
  • 5 cloves of garlic (crushed and chopped small)
  • 1 Madame Jeanette (left in a spice bulb)
  • 1 red pepper (small
  • cut)
  • 2 tablespoons tomato paste
  • 40 grams curry masala
  • 1 tablespoon djinten (= ground cumin seed)
  • 4 small maggi cubes (the old-fashioned in the yellow-red package)
  • 1 tablespoon garden herbs broth powder
  • 4 bay leaves (in herb bulb)
  • pepper and salt
  • 100 ml of water
  • (6 eggs)
  • (1 tablespoon sambal oelek)
  • (splash (garlic-chili) oil)

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