Irish Sunday Mirror - - STAYING IN -

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

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