1 kg steak mince ( do not use beef mince as it is too fatty) 1 tablespoon gralic 1 teaspoon ginger 1 tablespoon red chilli paste 1 teaspoon bbq spice 1 tablespoon chicken spice 1 teaspoon bbq spice 1 teaspoon dhana powder 1 teaspoon lemon pepper 2 tablespoon lemon juice 1 egg ¼ cup bread crumbs ( from bread not corn flakes ) handful chopped dhania (coriander)
about 5 to 6 big potatoes boiled and mashed salt 2 tablespoon green chutney the ( dhania (coriander) chutney )
foil 2 pots 1 pot lid
sauce for serving : ¼ cup steers peri peri sauce 2 tablespoon tomato sauce 1 tablespoon mustard sauce 4 tablespoon sweet chilli sauce lemon juice blob butter
add all the spices to the mince and add finely chopped onions and egg to mince as well as the bread crumbs and mix well .
add the salt and dhania (coriander) chutney to potato and mix well add more if necessary.
now cut about 4 pieces foil about 30cm by 30cm l . take the mince mix and place on each foil flatten and spread evenly , just till 22 to 23 cms . leave place on both sides of foil enough to close the foil completely once stuffed with potatoes .
now that all mince is placed on the foils . take the mash potato add in a the middle of each mince foil that you have . now take the 2 sides of the foil and close it up . make sure that the potato is covered .
To steam : take a huge pot . add water maybe ¼ way up , now place a small pot in that water in the middle . place a lid in the inside pot just slightly smaller then the huge pot . now place the ready roulades on the pot lid and close with the lid that the huge pot comes with . let this steam on medium heat foe 20 to 30 minutes .
now that its really you can either cool and freeze at this stage or leave 1 out place in a pyrex . add all the sauce ingredients together and pour this over the roulade and bake until sauce simmers and serve with lays lightly salted or fry grated potatoes at home .