RECIPE | Roti with curried lamb filling

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.

RECIPE AND STYLING BY GERRIE DU RAND