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

Home
Recipes
Lamb kuttu roti

Lamb kuttu roti

Rosie Birkett

Save recipe

Serves 2

Easy

Prep: 25 mins

Cook: 20 mins

A star rating of 4.7 out of 5.13 ratingsRate

loading...

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

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Slow-roasted shoulder of lamb

A star rating of 4.3 out of 5.44 ratings

Pulled lamb shoulder with sticky pomegranate glaze

A star rating of 4.5 out of 5.50 ratings

Refreshing lychee & lime sorbet

A star rating of 4.4 out of 5.17 ratings

Ingredients

Nutrition

Units:

MetricUS

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

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal911
fat60g
saturates32g
carbs42g
sugars14g
fibre9g
protein47g
salt2.5g

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.

Recipe from Good Food magazine, June 2016

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.7 out of 5.13 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now