Roti masala with lamb

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.