- 1 black cardamom pod
- 1 tsp fenugreek seeds
A popular seed in Indian cookery, in which it's termed methi, this small, hard, mustard…
- 1 tsp cumin seeds
- 1 tsp coriander seeds
The small, creamy brown seeds of the coriander plant give dishes a warm, aromatic and slightly…
- 4 curry leaves
- thumb-sized piece ginger, grated
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 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
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- ¼ white cabbage, shredded
- 250g leftover lamb shoulder
- 2 eggs, lightly whisked
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 3 spring onions, finely sliced
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- small bunch coriander, to serve
- lime wedges, to serve
The same shape, but smaller than…
For the curry sauce
- 200ml coconut milk
Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…
- 1 tsp curry powder
- 1 tbsp soy sauce
An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…
- 1 tbsp tomato purée
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.
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.
Stir together the ingredients for the curry sauce and have all your other ingredients ready.
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.
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.