Masala steak gatsby

I grew up surrounded by Gatsby. Every day at the university cafeteria, they would have the counters full of these polony Gatsby.

But seeing as I am not a huge fan of the polony, okay that’s a lie. I love polony but its just the way that they sliced it made me quesy. Thick thick slices of pink polony, that goodness that was before the polony scare.

We don’t eat polony at home, my parents don’t seem to be huge fans, but my late gran she used to have forbidden spicy polony hidden in the back of the freezer and whenever I came over she would fry a few slices for us, or make scrambled eggs and add chopped polony in. Those were the good old days.

Back to the Gatsby…

I came across this recipe in the Sydow sisters cookbook and let me just say I was hooked and another thing. I am never ever again in my lift going to be serving normal slap chips or masala slap chips. I will only be serving salt and vinger spiced slap chips. These were the first time I tried these chips and I loved them. So tangy and delicious, I kept going back for more chips and this was just while I was frying them.

Of course my father had to be a party pooper and say he didn’t like them, he preferred the plain old boring salt and pepper ones. TYPICAL.

All in all I loved making these and I loved eating them. Considering all the fillings that go into making a Gatsby, one would think that they are complicated to make, in fact they are super easy to assemble, that is if you do not cut the roll right through.

I could not get my hands on a Gatsby roll so I used a hot dog roll and made mini Gatsby.


  • ¼ x cup oil.
  • 1 x cinnamon stick.
  • 1 x cardamom pod.
  • 1 x onion, finely chopped.
  • 700g x steak, sliced into strips.
  • Salt to taste.
  • 1 x tsp turmeric powder.
  • 2 x tbsp. masala.
  • 1 x tbsp. cumin powder.
  • 2 x tbsp. ginger garlic paste.
  • 6 x potatoes, peeled and cury into chips.
  • ¼ x cup white vinegar.
  • Pinch of chilli powder.
  • Pinch of paprika.


  • Heat oil in a pot.
  • Add cinnamon stick and cardamom pod.
  • Allow to cook till you can smell cinnamon.
  • Add the steak strips and cook for 10 minutes.
  • Add in turmeric powder, masala, cumin powder, salt and ginger garlic paste.
  • Give it a good stir to mix everything.
  • Cover the pot and braise on a low heat for an hour or till the meat is soft.
  • If the pot becomes to dry and the meat starts to stick, add a little water at a time.
  • To make the chips, deep fry in batches and season well with salt.
  • In a saucepan, warm the vinegar and mix in the chilli powder and paprika till well combined.
  • Drizzle this sauce over the chips and set aside.
  • To build your Gatsby, layer your roll with sliced tomatoe, sliced onion, lettuce leaves, chips, steak sticks and a few stalks of coriander.
  • Wrap the Gatsby tightly in foil and allow to rest for a few minutes so that all the juices can infuse.

Tell me what you think of this recipe