ROTI with beef/lamb

A lamb curry wrapped in a flaky roti and a tomato and onion salsa served with a yogurt raita and mango chutney

Click here for the downloadable recipe.

INGREDIENTS

1 tablespoon Oil

1 large Onion, finely chopped

1 clove Garlic, finely chopped

1 teaspoon Curry powder

½ teaspoon Red Masala

½ teaspoon All spice

500g Lamb, mince

2 Cloves

1 Bay leaf

2 -3 Tomatoes, blanched, peeled and pulped

1 teaspoon Salt

½ teaspoon Freshly ground pepper

2 medium Potatoes, peeled and cut into large dice

½ cup Lamb/ chicken stock

4-6 Roti, purchased at the supermarket

Prepare the lamb/beef filling

1. Heat a large, heavy-based pot over medium heat. Add the oil and heat, add the onion, sauté until brown.

2. Add the garlic and cook for a minute longer.

3. Add the curry powder, red masala and all spice and stir to blend well.

4. Add the mince and cook until browned.

5. Add the cloves, bay leaf and tomatoes, stir well and bring to the boil. Season with salt and pepper.

6. Add the potatoes and stock, cover and cook over low heat for 30 minutes until the potatoes are soft.

Prepare the roti

1. Heat a large, non-stick pan over medium heat.

2. When the pan is warm place one roti at a time in the pan. Heat for about 30 seconds on each side.

The roti’s can also be heat in a microwave between two damp paper towels for 30 seconds.

3. Place one roti in a shallow baking dish, fill with 2-3 tablespoons of meat and roll up. Continue to fill all the rotis and place them in the dish. Garnish with fresh coriander.

4. Serve with a yogurt raita and mango chutney.