Lemon Grass and Chili Beef Parcels


saree picture 013

Makes 24


  • 2             tbsp butter
  • 1             lb beef fillet, chopped
  • 2             tbsp finely chopped fresh lemon grass
  • 2             small fresh red chilies, finely chopped
  • 1             tsp green masala
  • 4             green shallots, chopped
  • 1/2          tsp salt
  • 2             tbsp tomato paste
  • 1/4          cup water
  • 12           large cabbage leaves


  1. Heat butter in a pan, add beef, cook, stirring, until well browned.
  2. In a blender blend lemon grass, red chili and green masala.  Add this to the meat.
  3. Add chopped shallot, salt, tomato paste and water and cook till the meat is tender and the water has evaporated.
  4. Cool the mix to room temperature.
  5. Trim thick stalks from cabbage leaves; cut leaves in half.  Steam leave until wilted, drain on absorbent paper.
  6. Spoon beef mixture onto narrow end of each leaf half, fold sides in, roll up, secure with tooth picks.
  7. Cover, refrigerate until cold.

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