Pulled Indian beef with low carb roti bread
- 1 (4 oz.) 1 (110 g) , sliced into strips, sliced into strips
- 3 lbs 1.4 kg chuck roast
- 4 tbsp 4 tbsp garam masala seasoning
- 2 tsp 2 tsp sea salt
- 1¼ cups (5 oz.) 300 ml (140 g) almond flour
- 5 tbsp 5 tbsp ground psyllium husk powder
- 1 tsp 1 tsp sea salt
- 2 2 large egglarge eggs
- 1 cup 240 ml water
- 2 tbsp 2 tbsp coconut oil for frying
- 4 cups (8 oz.) 950 ml (220 g) leafy greens
- 6 oz. 170 g cherry tomatoes, halved
- Place the onion in a slow cooker and place the chuck roast on top. Season with garam masala and salt.
- Cook on low heat for 8 hours. Shred with two forks, return to the crock pot and cook on the lowest setting for another 2 hours; this allows the spices to permeate the beef.
- In a medium-sized bowl, combine the almond flour, psyllium husk, and salt.
- Add the eggs and water. Mix until well combined. Let the dough sit for a couple of minutes until the dough thickens.
- Divide the dough into one ball per serving. Place the dough onto a piece of greased parchment paper.
- Place another greased piece of parchment paper on top. Using a rolling pin, roll out the dough into a circle with an even thickness throughout. This dough is very forgiving, so if you don’t get the circle quite right, use your hands to adjust it.
- Heat a large pan over medium-high heat with coconut oil.
- Once hot, place a roti on the pan. If the roti sticks to the parchment, just use your fingers to close up any holes. Fry until golden, then flip and cook through.
- Serve the pulled Indian beef with the roti bread and salad.
No time to make roti tonight? This spicy beef pairs well with our sautéed cabbage... buy a pre-shredded bag and you will be ready in 10 minutes!
Love sauce? Serve with a drizzle of yogurt mixed with garlic and dried mint.
Recommended special equipment