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Bombay beef buns with lime pickle yoghurt
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Prep Time:
30 minutes
Cook Time:
170 minutes
Total Time:
200 minutes
Make ahead spicy slow-cooked beef piled onto rolls with yogurt and fresh herbs for a delicious midweek meal.
Ingredients:
  • 18.20 gm olive oil
  • 1kg trimmed beef chuck steak, cut into 6-8cm pieces
  • 2 brown onions, halved, thinly sliced
  • 20.00 ml finely grated fresh ginger
  • 90g (1/3 cup) hot Indian curry paste
  • 500ml (2 cups) beef stock
  • 400g can diced tomatoes
  • 32.00 gm brown sugar
  • 130g (1/2 cup) Greek yoghurt
  • 20.00 ml lime pickle, chopped
  • 15.00 gm mango chutney
  • 6 long bread rolls or 2-3 baguettes, split
  • 250.00 ml firmly packed fresh coriander leaves
  • 250.00 ml firmly packed fresh mint leaves
  • 250g mini roma tomatoes, halved
  • 1/2 red onion, thinly sliced
  • 1 long fresh green chilli, thinly sliced
Instructions:
  • Preheat the oven to 150C/130C fan-forced. Warm oil in a large heavy-based flameproof casserole dish over medium-high heat. Season beef and brown on all sides in batches for 2-3 minutes each. Transfer to a plate.
  • Adjust heat to medium-low and introduce the onion. Sauté for 8 minutes until softened. Introduce the garlic, ginger, and curry paste and cook for 2 minutes until fragrant. Pour in the stock, tomato, sugar, and beef. Increase heat to bring to a boil. Cover and cook in the oven for 1 hour and 45 minutes until the beef is nearly tender. Uncover and cook for an additional 45 minutes until the beef is very tender and the liquid has slightly thickened. Let it cool for 30 minutes before removing any excess fat. Transfer the beef to a cutting board, shred with 2 forks, and reserve the cooking liquid.
  • Add the beef and 1 cup of liquid back into the dish. Season to taste and gently stir over low heat until everything is warmed through.
  • In a small bowl, mix together the yoghurt, lime pickle, and chutney. Season to taste.
  • Spread a layer of the yoghurt mixture onto the base of each bread roll. Add a generous sprinkle of coriander and mint leaves, followed by the beef mixture, tomato, red onion, and chilli. Finish off with another layer of coriander and mint leaves. Drizzle with the rest of the yoghurt mixture.

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