Serves: 4
Cook Using: Method
Method
- Season the beef and rub the tandoori paste all over the joint
- Place in a casserole dish or slow cooker
- Pour in the water, adding just enough to cover the base of the joint
- Put casserole dish into oven 160oC for 4 hours
- Remove from the oven and allow to rest for 30 mins
- For the bhaji mix, combine all ingredients together in a bowl
- Drop tablespoon size pieces into a deep fryer 180oC and cook until golden brown
- Approximately 3 - 4 mins
- Drain on kitchen paper and keep warm with the flat breads until ready to serve
To assemble
- Present everything together, banquet style and let your guests dig in
- Serve the beef on a serving dish and garnish with the scallion, coriander, lime
- Tear the beef and serve on the flat breads with optional garnish and yoghurt
Ingredients
- 600 g Beef brisket
- 300 g Tandoori paste
- 1 packet Flatbreads
- 1 litre Water
- 1-2 tsp Salt
- 1-2 tsp Pepper
- ½ bunch Scallions sliced
- 50 g Coriander chopped
- 1 single Lime sliced
- 100 g Yoghurt
Onion Bhaji
- 2 single Onion sliced
- 2 tbsp Fresh ginger grated
- 2 cloves Garlic crushed
- 1 tsp Salt
- 100 g Chickpea flour
- 1 tbsp Garam masala
- 1 tbsp Cumin
- 2-4 tbsp Water
