Season the beef

• Toss the beef with the curry powder, crushed garlic, chopped onion, geera, salt and black pepper.
• Add a little water to make a thick curry paste that coats every piece.
• Cover and marinate in the fridge.

Make the curry base

• Heat the oil in a stockpot and add the remaining curry powder with a splash of water to make a curry slurry.
• Cook the slurry until it darkens and the raw taste is gone.
• Add the marinated beef and stir to coat in the curry.

Simmer the beef

• Add the hot water, thyme and scotch bonnet pepper.
• Cover and simmer until the beef is tender, stirring occasionally.
• Add the potatoes and cook until soft and the sauce has thickened.

Make the roti dough

• Mix the flour, baking powder, sugar and salt in a bowl.
• Add the warm water gradually and knead into a soft, smooth dough.
• Cover and rest the dough.

Roll and fill the roti

• Divide the dough into balls and roll each one out thinly.
• Brush with oil, cut to the centre and roll up into a coil, then press and roll out again.
• Repeat with all the dough balls.

Cook the roti

• Heat the tawa or frying pan over medium heat.
• Cook each roti until bubbles form, then flip and brush with oil.
• Cook until golden and soft on both sides, then keep warm in a cloth.

Serve

• Spoon the hot beef curry over the fresh roti.
• Serve immediately with extra pepper sauce if you like it hot.