Recipe OF THE WEEK
MUMBAI ROADSIDE HOT LAMB SANDWICH
Serves 2 INGREDIENTS FOR MEAT FILLING: 2 tbsp vegetable oil
½ red onion, finely chopped 200g (7oz) minced lamb 3large chopped garlic cloves 8g (½ tbsp) finely grated root ginger (peeled weight) 1 small tomato, chopped ½–1 Indian green finger chilli, finely chopped 2⁄3 tsp ground cumin
½ tsp garam masala Salt 1 small egg Handful of coriander FOR THE WRAP AND TO SERVE: Salt 80g (2⁄3 cup) plain, chapati or spelt flour 1 tsp vegetable oil 5 tbsp chutney METHOD 1 Heat 1tbsp oil in pan, add onion, cook for 3–4 minutes. 2 Add mince, garlic, ginger, chilli, tomato, spices and salt. Bring to a simmer, cover and cook until meat is soft and excess liquid has evaporated, giving pan occasional stir and breaking up meat. It might take 15–20 minutes. Drain off excess fat, tip into bowl and leave to cool, wiping pan.
3 Meanwhile, make dough. Add salt to flour, with oil and around 60ml (½ cup) water. Knead until smooth; it shouldn’t be too soft. Cover with damp kitchen paper and leave to rest as lamb cools.
4 Whisk egg with a little salt and coriander. Divide dough in half, and roll out into 20–23cm squares or rectangles, trying to roll the outer 3cm border a little thinner than the rest. 5 Using same pan you wiped, heat remaining oil. 6 Quickly make stuffed rotis: place half filling in centre of each flatbread, leaving a 7.5cm border along edges. Spoon 3 tbsp of egg over each. Bring down upper edge, fold in sides and then lower edge to enclose filling, forming into a flat-ish square.
7 Place straight into hot pan, seam sides down, and cook until golden on both sides. Serve hot with chutney.
Cram the scent and flavours of Indian street food into one delicious sandwich