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Lamb kuttu roti

Lamb kuttu roti

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Rating: 5 out of 5.7 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

This Sri Lankan dish uses leftover roast lamb, curry spices and flatbreads, fried together with egg and veggies in a delicious coconut-y supper for two

Nutrition: per serving
NutrientUnit
kcal911
fat60g
saturates32g
carbs42g
sugars14g
fibre9g
protein47g
salt2.5g
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Ingredients

For the curry sauce

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.

Goes well with

Recipe from Good Food magazine, June 2016

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Overall rating

Rating: 5 out of 5.7 ratings

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