Curry Beef Roti Recipe

Make the dough

In a large mixing bowl combine 3 cups all-purpose flour and 1 tsp salt. Add 2 tablespoons vegetable oil and mix with your fingers until crumbly. Gradually add warm water (about 3 tbs initially, then more as needed) and bring the dough together until it forms a soft, smooth, slightly tacky ball. Knead on a lightly floured surface for about 6–8 minutes until elastic. If dough is sticky, add a teaspoon of flour at a time; if too dry, add a little water.

Rest the dough

Place the dough back in the bowl, brush lightly with oil, cover with a clean damp towel or plastic wrap, and let rest at room temperature for 30 minutes. Resting relaxes the gluten and makes rolling easier.

Portion and roll

Divide the dough into 8 equal pieces (for 8 roti). Roll each piece into a tight ball, then flatten with your palm. On a lightly floured surface, roll each ball into a thin circle about 7–8 inches (18–20 cm) diameter. Keep rolled rotis covered with a towel while you cook the first ones to prevent drying.

Cook the rotis

Heat a heavy skillet or cast-iron pan over medium-high heat. Brush the pan with a little oil or ghee. Place one rolled roti on the hot skillet. Cook 30–45 seconds until the surface starts to show small bubbles and light brown spots, flip and cook another 30–45 seconds. Press gently with a spatula to help puffing. If desired, brush with a little oil/ghee and cook 10–15 seconds more per side to get golden spots. Keep cooked rotis wrapped in a clean towel to stay warm and soft.

Prep beef and aromatics

Pat the diced beef dry with paper towels. Season with 1/2 tsp of the salt and 1/2 tsp of the pepper. Finely chop the onion, mince the garlic and ginger. Peel and cube the potato to roughly 1/2-inch pieces. If using a hot pepper, leave whole for mild heat or chop/remove seeds for more heat.

Brown the beef

Heat 2 tablespoons vegetable oil in a heavy skillet or Dutch oven over medium-high heat. Add the beef in a single layer (work in batches if necessary) and sear until browned on all sides, about 4–6 minutes. Remove browned beef to a plate and set aside. Browning builds flavor for the curry.

Softening aromatics

Reduce heat to medium. In the same pot add the chopped onion and a pinch of salt. Cook, stirring, until the onion is softened and translucent, about 4–5 minutes. Add the minced garlic and ginger and cook for 30–45 seconds until fragrant.

Build the curry

Stir in 2 tablespoons curry powder, 1 teaspoon turmeric, 1 teaspoon ground cumin and 1 tablespoon tomato paste. Cook, stirring constantly, about 1 minute to bloom the spices. Return the seared beef to the pot and stir to coat in the spice mixture.

Simmer with stock and potatoes

Pour in 1 cup beef or chicken stock and scrape any browned bits from the bottom of the pot. Add the cubed potato and the whole or chopped hot pepper. Bring to a gentle simmer, then reduce heat to low, cover, and cook until beef is tender and potato is cooked through, about 25–35 minutes depending on beef cut. Stir occasionally and add a splash of water if the curry reduces too quickly.

Finish and season

When beef is tender and sauce is thickened, remove the hot pepper if you used whole for mild heat or leave in for spicier filling. Stir in 1 teaspoon brown sugar, remaining 1/2 tsp salt, remaining 1/2 tsp black pepper, 1 tablespoon lime or lemon juice and 2 tablespoons chopped cilantro (if using). Taste and adjust seasoning with salt, pepper or more lime as desired. If sauce seems too thin, simmer uncovered a few minutes to reduce; if too thick, add up to 1/4 cup stock or water.

Warm a cooked roti and spoon about 1/4 to 1/3 cup of the curry beef filling down the center of the flatbread. Add some of the chopped cucumber and tomato for freshness and a drizzle of hot pepper sauce or chutney if desired. Fold the roti like a wrap or roll it up burrito-style. Serve immediately while warm.

Leftovers: Store curry beef in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave before filling fresh or reheated rotis. Dough can be made ahead and refrigerated for up to 24 hours or frozen.