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Drain the beef from its marinade, pat dry with kitchen paper. Cover in somewhat oil and cook for 1-2 minutes so the items are still pink. To make the brown butter sauce, add the butter to a saucepan and cook over a medium warmth until golden. Then end with a pinch of salt, a squeeze of lemon and the capers, and switch to a chilly pan . Preheat the deep fat fryer to 130°C, or heat a shallow frying pan with vegetable oil to 130°C.

Generously scatter the onion salad over the meat, then roll up the parathas across the filling and serve with salads on the aspect. For the pickled onions, in a pan, combine together the onions, vinegar, salt and sugar. To make the salad, combine four tbsp olive oil with the cider vinegar, Dijon and honey with ½ tsp salt and a grinding of black pepper in …