6 servings
Prep: 15 mins,
Cooking: 1 hr 30 mins
A buttery and flaky roti filled with a spicy Malay style curry made with lamb flank, turmeric sautéed diced potato and served with a chilli and coriander relish.
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Ingredients (33)
Lamb
2 tbsp | oil — or butter and oil mixed |
1 kg | lamb flank |
2 tbsp | curry powder |
1 tsp | cayenne pepper |
2 tsp | ground turmeric |
1 tsp | ground coriander |
1 tsp | ground cumin |
1 tsp | ground cinnamon |
10 | curry leaves |
3 tbsp | ghee |
1 tbsp | fresh ginger — grated |
1 tsp | fresh garlic — minced |
1 | large onion — chopped |
1 1/2 tsp | salt |
2 cup | lamb stock — or chicken stock |
2 tbsp | peach chutney |
2 tsp | smooth apricot jam |
1 tbsp | vinegar |
2 tsp | Worcestershire sauce |
1 tbsp | tomato paste |
6 - 8 | roti |
Potatoes
2 | medium potatoes — peeled and diced |
1 tbsp | oil |
1 tsp | ground turmeric |
1/2 tsp | salt |
Relish
1 cup | fresh coriander — leaves and stems, chopped |
2 tsp | green chilli — chopped |
1 tsp | fresh ginger — chopped |
1/2 tsp | ground cumin |
1 tbsp | lemon juice |
1/2 tsp | salt |
1 - 2 tbsp | water |
3 tbsp | olive oil |
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