The BBC Good Food logo
Lamb kuttu roti

Lamb kuttu roti

By
A star rating of 5 out of 5.7 ratingsRate
loading...
Magazine subscription – Try your first 5 issues for only £5
  • 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
Advertisement

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

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.

Goes well with

Recipe from Good Food magazine, June 2016

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 5 out of 5.7 ratings
Advertisement
Advertisement
Advertisement

Sponsored content