Name: Roti with curried lamb filling
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
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; 500 g 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

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Ingredients (15)

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
500 g	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

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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 roti’s can also be heat 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 yogurt raita and mango chutney for sambals of your choice.

Supported by the Red Meat Industry of SA – Recipes and styling by Gerrie du Rand and photos by Michelle Parkin.