Serves: 2

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.

Ingredients

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
Salt
1 small egg
Handful of chopped coriander leaves

For the wrap and to serve
Salt
2/3 cup plain flour
1 tsp vegetable oil
5 tbsp chutney

Method

1. 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.
2. 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.
3. 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.
4. Heat a large fry-pan gently and add the remaining oil.
5. 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.
6. Place straight into the hot pan, seams side down and cook until golden on both sides. Serve hot with the chutney.