Curried Cobs Curried Cobs

Curried Cobs

A Midland inspired recipe - Curried Cobs are crusty rolls stuffed with spicy beef rump steak and tomatoes.

prep time
5 mins

cook time
10 minutes

4 people


  • 225g lean beef rump steak, cut into strips
  • 1 red onion, peeled and finely sliced
  • 1 tablespoon curry powder
  • 1 tablespoon oil
  • 1 beefsteak tomato, sliced
  • 4 large crusty cobs or rolls
  • Fresh coriander and/or spinach leaves
  • 4 tablespoons natural yogurt
  • 4 teaspoons mango chutney
  • Handful coriander leaves and/or spinach leaves


  1. Place the beef and onion into a bowl. Sprinkle over the curry powder and drizzle over the oil. Mix thoroughly, leave to stand for about 30 minutes. Heat a large non-stick wok, toss in the beef mixture and stir-fry for 6-8 minutes. Remove from the heat. Stir in the tomato to warm through.
  2. Cut 4 large crusty cobs or rolls in half, top each with some coriander and/or spinach leaves and the curry meat mixture. Mix together the yogurt with the mango chutney. Place a spoonful into each cob. Replace the lid and serve immediately.