Roti with masala Beef and Lamb from the slow cooker | SannieK1966

Roti with masala Beef and Lamb from the slow cooker

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)

  •  Preparation method:

     

    • Sprinkle the meat cubes Put the Madame Jeanette and the laurel leaves in a spice bulb.
    • Put a dash of garlic chili oil in the inner pan of the slow cooker (or in another pan and throw it over later) and fry the onion, garlic, red pepper and celery.
    • Add the masala and jints and stir over high heat for a few minutes.
    • Add the beef and lamb, stir until well mixed, then add the potato and garter. Add the crumbled maggi cubes, garden spice powder
    • Put the inner pan back into the container or throw it over into the slow cooker and place the spice bulb between the food.
    • Put the slow cooker on low for 8 hours.
    • Cook the eggs for 5 minutes and cool and peel.
    • Fry the eggs in some oil with the sambal oelek, a teaspoon of masala and a teaspoon of djinten over high heat all around brown.
    • Add the eggs to the meat when the meat is ready.
    • Heat the roti plates in the microwave and serve at the

    Meat,

    eat tasty!

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