|garlic cloves — finely chopped
|fresh ginger — finely grated
|medium tomato — skin removed and chopped
|egg — beaten
|fresh lemon juice
|fresh mint leaves
Prepare the lamb filling
Heat 1 tablespoon of oil in a large pan on high heat. Add the onion and sauté for 3-4 minutes until soft but not brown.
Add the mince and break up the meat with a wooden spoon. Add the garlic, ginger, cumin, masala, turmeric, nutmeg, tomato and salt stir to combine all the ingredients.
Simmer the filling, cover and reduce the heat to low. Cook for about 20 minutes until the meat is tender and the liquid has been absorbed. Set aside to cool.
Prepare the flatbread
Place the flour and salt in a bowl and add the oil and water to the flour.
Stir the mixture to combine and transfer to a lightly floured work surface. Knead the dough until smooth. Cover with a damp cloth and set aside.
Prepare the chutney
Use a stick blender and place the mango achar, coriander leaves, lemon juice, mint leaves, peanuts and water in a jar and blend until smooth.
Prepare the sandwich
Divide the dough into quarters, and roll each quarter into a 20 cm square. Place a quarter of the filling in the center of each flatbread, spread a thin layer of the chutney over the filling. Brush the edges of the dough with the egg.
Fold the edges over to make a flat parcel.
Heat the remaining oil in a large pan over medium heat. Place the filled flatbreads in the pan with the seam facing down. Cook for about 10 minutes turning regularly, until golden brown on both sides.
Slice in half and serve hot with the chutney and plain yogurt.
Purchase roti or flatbread from the supermarket if you run out of time to make your own from scratch.
Supported by the Red Meat Industry of SA – Recipes and styling by Gerrie du Rand and photos by Michelle Parkin.