Well, this is pretty epic.
Saturday night after a long lunch epic.
Epic, as in spicy Indian mince lamb, sandwiched in baita roti and pan fried.
The recipe is from a wonderful book, I Love India by Anjum Anand, an incredibly fresh and indulgent cookbook where there is literally not one recipe we wouldn’t cook. If you love Indian and you love a Saturday-night, this book will blow your mind.
Anyway, this is an epic recipe as I said and one you should definitely line up for your next big Saturday night.
For the meat filling
2 tbsp vegetable oil
1/2 red onion, finely chopped
200gm minced lamb
3 large garlic cloves, finely chopped or grated
1/2 tbsp finely grated fresh ginger
1 green chilli, finely chopped including seeds
1 small tomato, chopped
2/3 tsp ground cumin
1/2 tsp garam masala
1 small egg
Handful of chopped coriander leaves
For the wrap and to serve
2/3 cup plain flour
1 tsp vegetable oil
5 tbsp chutney
- Heat half the oil in a large frying pan, add the onion and cook for 5 minutes over a medium heat. Add the mince, garlic, ginger, chilli, tomato, spices and salt. Bring to a simmer, then cover and cook until the meat is soft and the excess liquid has evaporated; give the pan an occasional stir, breaking up the meat during the 20 minutes or so of cooking. Drain off any excess fat and set aside.
- Meanwhile, make the dough: add the salt to the flour, with the oil and around 1/4 cup water. Knead until smooth ensuring that it isn’t too soft. Cover with a damp kitchen cloth until the lamb is done.
- Whisk the egg with a little salt and the coriander. Divide the dough in half and roll out 20 – 23cm squares, trying to roll the outer 3cm thinner than the rest.
- Heat a large fry-pan gently and add the remaining oil.
- Quickly make the stuffed rotis: place half the filling in the center of each flatbread, leaving a 7.5cm border along the edges. Spoon 3 tbsp of the egg over each. Bring down the upper edge, fold in the sides and the lower edge to enclose the filling, forming into a flat-ish square.
- Place straight into the hot pan, seams side down and cook until golden on both sides. Serve hot with the chutney.