Ingredients

Meat Rolls:
½ kg Beef Tenderloin (Sliced thin, cut into 2” X 3” pieces, about 25 pieces) Or 400g ground Beef
Masala Paste
1 heaped tsp Goan Red Masala Paste
1 heaped tsp ginger/garlic paste
1 tbsp tomato sauce
1 tsp Salt

Meat Roll filling:
1 Potato (cut into matchstick size sticks)
1 Carrot (cut into matchstick size sticks)
1/2  green pepper cut into thin strips (optional)
small pieces of Goan sausage - optional

Curry Sauce:
6 tbsp Oil
2 large Onions-chopped
4 medium-sized tomatoes-chopped
or 1 tin chopped tomatoes
2 Green chillies split lengthwise – optional
1-2 tsp Goan Red Masala paste
1 tbsp tomato puree
1 tsp Salt and 1 tsp sugar

Cooking Steps

Step 1 - Prepare the Meat
Flatten the beef pieces with a meat mallet to tenderize the meat.
Marinate the Meat:  Mix the Goan red masala, ginger/garlic paste and salt and apply to the meat pieces (or like grandma Xanna you can use minced beef instead of the beef tenderloin), marinate for 30 minutes.

Step 2- Assemble the rolls

  1.  Place a strip each of the carrot, Goan sausage, potato and green pepper on a beef slice. Roll up tightly and keep them rolled up with the help of a toothpick.  (Grandad used to tie the rolls with thread, but the unravelling process before eating was quite frustrating!).
  2. If using minced beef, instead of the tenderloin, mix the red masala, garlic/ginger paste and salt into the mince and marinate for 30 minutes. Then take a tbsp of the mixture and roll into small balls.  Flatten the ball in the palm of your hand to form a firm patty, place a strip of carrot, Goan sausage, potato and green pepper and then gently pull the edges together to completely encase the vegetable and form a roll.

Step 3 - Make the curry

  1. Add 4 tbsp oil to a deep pan. Add the chopped onions, fry till soft and translucent.  Add the tomatoes and cook for about 5-7 mins until soft and mushy.  Add 1-2 tsp Goan Red Masala, 1 tbsp of tomato puree and ½-1 tsp sugar (or tomato sauce) salt, and green chillies. Stir and fry for approximately 2 minutes.
  2. Place the rolls over the onion and tomato mix. Add 1 cup of water and a stock cube, cover the pan and simmer for 30 minutes on a low flame.  Don’t stir the rolls during this cooking period or you will break up the rolls.  If you want more gravy add another cup of water and continue cooking for a further 10 minutes. Taste the gravy adding more salt or sugar if required.

Serve: Remove the toothpicks or string before serving.  Serve with pulao rice or plain boiled rice and a chopped onion and tomato salad