- lamb meat roughly 500g – diced
- 2/3 of an onion, chopped
- 1 capsicum, diced
- 1 teaspoon of fenugreek seeds
- a little olive oil (1 Tablespoon)
- coconut cream (whatever is left after the roti dough is made – roughly 2/3rds of a can ~ 260ml)
- pinch of chopped mint leaves
- 2 teaspoons of chopped coriander leaves
- zest of half a lime (or 5cm piece of lemongrass)
- 4 or 5 whole garlic cloves
- 10 curry leaves
- 2 cardamon pods
- 1 tomato chopped
- 1/4 cup white vinegar
- 1 teaspoon of curry powder
- 1 teaspoon of sweet paprika
- 1 teaspoon of brown mustard seed, roasted and ground
- 1 teaspoon of salt
- 1/2 teaspoon of turmeric powder
- 2 cloves of garlic, crushed
- 2 teaspoons of fresh ginger, crushed
- 1/2 teaspoon of chilli powder
- 1/4 teaspoon of cinnamon powder
- 1 teaspoon of butter
- 2 cups plain flour
- coconut cream (roughly 1/2 cup, maybe a little more)
Diced the meat and cover thoroughly with the marinade. Leave in a covered container for 3 - 4 hours.
Now is a good time to make your Roti dough.
Place the oil and fenugreek seeds in an tagine (or other suitable pot) on low heat for about a minute. Add the onions and capsicum and saute until soft.
Add the meat and marinade, and the remaining ingredients (except the coriander and mint), cover and simmer for up to an hour (or until the meat is tender).
Add coriander and mint and cook another 1 - 2 minutes.
Serve with Roti and optionally yoghurt or Raita.
Place all the ingredients except the coconut cream into a large mixing bowl and combine.
Add a little coconut cream and work through. Repeat until you can form a stuff but not wet or sticky dough.
Knead for about 2 mins.
Work the dough into a log and cut into pieces about the size of a golf ball (when formed into a ball).
Flatten and roll out a ball of dough until it’s roughly 3 to 5 mm thick.
In a cast iron pan or gridle, dry fry for 2 – 3 mins on one side then flip and cook for a further 1.5 – 2 mins. Set aside on a rack to cool.
Repeat for all the roti.