Name: Lamb salomi
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Yield: 6 servings
Cuisine: Cape Malay
Ingredients: 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; 2 medium potatoes peeled and diced; 1 tbsp oil; 1 tsp ground turmeric; 1/2 tsp salt; 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

Recipe Disclaimer

Tap for method

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

Tap for ingredients

Method:

Prepare the lamb

Pre-heat the oven to 180°C. Heat the oil in a large ovenproof casserole dish and add the flank and brown on all sides. Remove the meat from the casserole dish and add the curry powder, cayenne pepper, turmeric, coriander, cumin, cinnamon and curry leaves, sauté until blended and fragrant.

Add the ghee, ginger, garlic, onion and salt to the spice mixture and sauté until softened. Return the meat to the casserole. Stir fry until the meat is covered in the sauce.

Add the stock, chutney, jam, vinegar, Worcestershire sauce and tomato paste, stir through until all the ingredients are blended and the meat is covered with the sauce. Place in the oven and cook for an hour at 180°. Open the casserole dish and cook uncovered for another 30 minutes.

Remove the flank from the casserole dish and let it cool slightly. Leave the remaining sauce in the casserole dish and reduce the until it has thickened.

Remove the skin and any sinews from the meat. Place the meat in a shallow dish and shred the meat using 2 forks. Use some of the thickened sauce to moisten the meat.

Prepare the potatoes

Preheat the oven to 180°C. Place the potatoes, oil, turmeric and salt in a bowl and mix until the potatoes are covered in the spice mixture. Place in an ovenproof dish and bake for 20 minutes.

Prepare the relish

Place the coriander leaves and stalks, chili, ginger, cumin, lemon juice and salt in a blender and chop. Add the water and olive oil and blend until semi-smooth. Place in a container and store in the refrigerator until ready to use.

Assemble the roti

Heat the rotis in a pan over medium heat. Fill each roti by spreading some of the relish on the one side the roti, place a couple of spoonfuls of the meat mixture on the roti, place a spoonful of potato on top of the meat and roll up. There are many ways to roll a roti, but for a street food folding over the
side of the roti toward the middle and covering the filling and then rolling it up creates a pocket and makes it easy to eat.

Enjoy the filled roti with more of the relish and potatoes on the side.

Supplied by Lamb and Mutton SA and supported by the Red Meat Industry of SA – Recipe created by Gerrie Du Rand. Photography by Michelle Parkin.