Filter
Reset
Sort ByRelevance
Ken Rosenfeld
Roti masala with lamb
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Sprinkle the meat with salt and pepper and grill it on the barbecue in 10-12 minutes around brown. Put an oven-proof (cast-iron) frying pan with lid on the barbecue and heat it.
-
Cut the lamb into cubes of 3 cm. Pour a dash of oil in the hot pan. Scoop the meat, onion, tomato, garlic, curry, salt and pepper and cook until the onion starts to color.
-
Pour in the stock. Put the lid on the pan and let it cook slowly. Prick a hole in the red pepper so that it does not pop open.
-
Add the potato cubes, bay leaves and the red pepper to the meat. Divide the whole eggs and green beans over it and cover for 1-1.5 hours on medium heat. Stir occasionally.
-
Take the lid off the pan for the last 30 minutes and allow the moisture to boil slightly. The dish is ready when the meat is tender.
-
Remove the bay leaves and red pepper from the pan. Place a roti pancake or wrap on the plates and spoon the lamb over it.
-
25 minMain dishapricot jam, soy sauce, ketjapmarinademanis, peanut oil, sunflower oil, garlic, fresh ginger, lean bacon,bacon slices with apricot glaze
-
30 minMain dishliquid baking product, shoulder Chops, unsalted mixed nuts, White bread, coriander powder (ketoembar), cinnamon powder, ginger powder (djahé), dried thyme, dried oregano,chop with nuts and spice cake
-
20 minMain dishRed onion, onions, Cherry tomatoes, lamb's lettuce, traditional olive oil, unroasted walnuts, fresh kale, Parmigiano Reggiano, fresh spaghetti all'uovo,spaghetti with kale pesto and cherry tomatoes
-
55 minMain dishfree-range chicken fillets, chicken drumsticks, buttermilk, cornflakes, flour, Cajun spices, sunflower oil, full yogurt, mayonnaise, dill, mustard,fried chicken with ranch dip
Nutrition
705Calories
Fat48% DV31g
Protein84% DV42g
Carbs20% DV61g
Loved it