Name: Lamb kuttu roti
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 2
Ingredients: 1 black cardamom pod; 1 tsp fenugreek seeds; 1 tsp cumin seeds; 1 tsp coriander seeds; 4 curry leaves; thumb-sized piece ginger grated; 1 garlic clove; 1 tbsp groundnut oil; 2 rotis torn into small pieces; 1 green chilli finely sliced; 1 carrot peeled and sliced into thin strips; ¼ white cabbage shredded; 250g leftover lamb shoulder; 2 eggs lightly whisked; 3 spring onions finely sliced; small bunch coriander to serve; lime wedges, to serve; 200ml coconut milk; 1 tsp curry powder; 1 tbsp soy sauce; 1 tbsp tomato purée

1 black cardamom pod
1 tsp fenugreek seeds
1 tsp cumin seeds
1 tsp coriander seeds
4 curry leaves
thumb-sized piece ginger
grated
1 garlic clove
1 tbsp groundnut oil
2 rotis
torn into small pieces
1 green chilli
finely sliced
1 carrot
peeled and sliced into thin strips
¼ white cabbage
shredded
250g leftover lamb shoulder
2 eggs
lightly whisked
3 spring onions
finely sliced
small bunch coriander
to serve
lime
wedges, to serve

For the curry sauce

200ml coconut milk
1 tsp curry powder
1 tbsp soy sauce
1 tbsp tomato purée

Method

step 1
Heat a frying pan over a medium-high heat, and toast the spices and curry leaves for a couple of mins until just browning and aromatic.
step 2
Use a pestle and mortar to grind the spices with a pinch of salt. Add in the ginger and garlic, and crush until you have a paste.
step 3
Stir together the ingredients for the curry sauce and have all your other ingredients ready.
step 4
Heat a wok over a high heat and add half the groundnut oil. Fry the rotis until starting to brown around the edges, then transfer to a plate.
step 5
Add the remaining oil, followed by the spice paste, and move it around the wok. Add the chilli, carrot, cabbage and lamb, and stir-fry for 5 mins before adding the egg and spring onions. Stir-fry for 2 mins more, mixing the egg in well, then add a couple ladlefuls of the curry sauce, stirring vigorously until the sauce is distributed and the mix is starting to dry. Return the rotis to the pan. Serve garnished with coriander leaves and lime wedges.