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30 ml oil
3 medium onions, halved & thinly sliced
500 g tenderised steak
2 cloves garlic, crushed
4 cm ginger, grated
30 ml Masala
2 bay leaves
5 ml turmeric
5 ml paprika
5 ml salt
75 ml vinegar
10 ml brown sugar
80 ml water
500 g frozen chips
Oil for deep frying
60 ml vinegar
2 ml chilli powder
2 ml salt
5 ml paprika
1 Gatsby roll or French loaf
6 lettuce leaves
8 slices LANCEWOOD® Cheddar
2 tomatoes, sliced
175 g LANCEWOOD 1000 Island DIP&TOP™
Using a frying pan, heat the oil and fry the onions until golden. Add the steak and fry over medium heat for 5 – 10 minutes.
Add the garlic, ginger and Masala and fry for 1 minute. Add the bay leaves, turmeric, paprika, salt, vinegar and brown sugar and mix through.
Add just enough water to ensure that the meat doesn’t stick to the pan and cook over low heat for 30 – 40 minutes or until the meat is tender. Stir occasionally and add a little water if needed.
Heat the oil and fry the chips.
Using a bowl, mix the vinegar, chilli powder, salt and paprika together.
Once cooked, drain on absorbent paper and sprinkle the spice and vinegar mixture over.
Cut the Gatsby roll in half lengthways. Layer with lettuce, cheese, tomato, steak and chips.
Spread the top half of the roll generously with the dip.
Wrap in foil or baking paper and allow to rest for 5 minutes.
Serve with tomato sauce and mustard sauce.
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