Weekend smoky lamb roti
| Serves: | 4 |
| Cooking Time: | 45 minutes |
| Prep Time: | 15 minutes |
Ingredients
- 1 tsp turmeric, ground
- 1/2 cup organic plain yoghurt
- 4 Woolworths Frozen Indian Plain Rotis, for serving
- 1 kg Cubed free-range stewing lamb
- 1/2 cucumber, thinly sliced to garnish
- Baby leaves, to garnish
- salt to taste
- water
- 2 sprigs curry leaves
- 2 ripe tomatoes
- 6 garlic cloves, finely chopped
- 1/4 tsp ginger, grated
- 5 star anise, whole
- 1/2 tsp ground ginger
- 2 tsp turmeric, ground
- 1/2 tsp ground cumin
- 2 cinnamon sticks
- 1 Tbsp Coriander seeds, toasted & crushed
- 2 onions, roughly chopped
- 3 tbsp canola oil, plus extra for greasing
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Heat 4 T oil in a pan over a medium heat. Add the onions and cook until completely soft and about to caramelise. Add the spices, ginger and garlic and toast until they become fragrant, about 1 minute.
- Add the remaining oil and heat, then add the lamb and sear in the onions and spices until lightly browned and sealed.
- Halve the tomatoes, then grate the flesh side. Discard the skins.
- Stir in the tomato, curry leaves and water, then season lightly and cover with a lid. Cook for 45 minutes, or until the lamb is tender. Add extra water while cooking if necessary.
- Check the seasoning and serve with the rotis, prepared according to package instructions. Drizzle over the yoghurt dressing and garnish with baby leaves and thinly sliced cucumber.
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