This delicious easy-to-prepare lamb curry wrapped in a flaky roti and a tomato and onion salsa can be served with a yoghurt raita and mango chutney.
Roti with curried lamb filling
Servings: 6
Prep: 15 minutes
Cooking: 30 minutes
Ingredients
1 tbsp oil
Large onion — finely chopped
1 garlic clove — finely chopped
1 tbsp curry powder
1/2 tsp red masala
1/2 tsp ground allspice
500g lamb mince
2 cloves
1 bay leaf
2-3 tomatoes — blanched, peeled and pulped
1 tsp salt
1/2 tsp black pepper — ground
2 potatoes
1/2 cup lamb stock — or chicken stock
6 roti
Method:
Prepare the lamb filling
- Heat a large, heavy-based pot over medium heat. Add the oil and heat, add the onion, sauté until brown.
- Add the garlic and cook for a minute longer.
- Add the curry powder, red masala and all spice and stir to blend well.
- Add the mince and cook until browned.
- Add the cloves, bay leaf and tomatoes, stir well and bring to the boil. Season with salt and pepper.
- Add the potatoes and stock, cover and cook over low heat for 30 minutes until the potatoes are soft.
Prepare the roti
- Heat a large, non-stick pan over medium heat.
- When the pan is warm place one roti at a time in the pan. Heat for about 30 seconds on each side. The rotis can also be heated in a microwave between two damp paper towels for 30 seconds..
- Place one roti in a shallow baking dish, fill with 2-3 tablespoons of meat and roll
- Continue to fill all the rotis and place them in the dish. Garnish with fresh coriander.
- Serve with a yoghurt raita and mango chutney and sambals of your choice.
