Lamb kuttu roti

2 of 5-a-day easy fibre folate iron kottu roti lamb leftover roti vitamin c

N/A

Source

Ingredients

1 black cardamom pod

1 tsp fenugreek seeds

1 tsp cumin seeds

1 tsp coriander seeds

4 curry leaves

thumb-sized piece ginger , grated

1 garlic clove

1 tbsp groundnut oil

2 rotis , torn into small pieces

1 green chilli , finely sliced

1 carrot , peeled and sliced into thin strips

¼ white cabbage , shredded

250g leftover lamb shoulder

2 eggs , lightly whisked

3 spring onions , finely sliced

small bunch coriander , to serve

lime wedges, to serve

200ml coconut milk

1 tsp curry powder

1 tbsp soy sauce

1 tbsp tomato purée

Method

Heat a frying pan over a medium-high heat, and toast the spices and curry leaves for a couple of mins until just browning and aromatic.

Use a pestle and mortar to grind the spices with a pinch of salt. Add in the ginger and garlic, and crush until you have a paste.

Stir together the ingredients for the curry sauce and have all your other ingredients ready.

Heat a wok over a high heat and add half the groundnut oil. Fry the rotis until starting to brown around the edges, then transfer to a plate.

Add the remaining oil, followed by the spice paste, and move it around the wok. Add the chilli, carrot, cabbage and lamb, and stir-fry for 5 mins before adding the egg and spring onions. Stir-fry for 2 mins more, mixing the egg in well, then add a couple ladlefuls of the curry sauce, stirring vigorously until the sauce is distributed and the mix is starting to dry. Return the rotis to the pan. Serve garnished with coriander leaves and lime wedges.