Filled Indian bread from the bowl

Cut paksoi into strips, wash and drain. Ginger peel and finely chop. Sprinkle yogurt and chutney together. Carefully cut the coriander above it and create it. Season with salt and pepper. cut loafs in half and cut them into pockets on the cut side.

Preheat the grill to the highest setting. Heat 1 tablespoon of oil in pan. Chop minced with ginger and cumin, season with salt and pepper. Heat in a large frying pan or wok rest of oil and bake for approx. 3 minutes. bake flatbread with water and bake for about 2 minutes under grill, halfway through turning. Fill in half halves with lamb mince and bok choy. Place 2 filled plate halves in four bowls. Serving chutney sauce.