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.
-
30 minMain dishchicken fillets, gold salami, Leerdammer cheese, egg, bread-crumbs, olive oil, pasta, Spinach, garlic,chicken cordon with fried spinach
-
15 minMain dishtomatoes, sladressing natural, lamb's lettuce, steak, butter, microwave fries, mustard, creme fraiche,steak with mustard sauce and French fries
-
25 minMain dishRed onion, seawolf fillets, Parma ham, tapenade of sundried tomatoes, olive oil, Broccoli,fish rolls with broccoli
-
25 minMain dishunpolished rice, String Beans, chicken tenderloins, La Chinata smoked paprika, traditional olive oil, tomatoes, dried oregano,brown rice with grilled chicken tenderloins
Nutrition
705Calories
Fat48% DV31g
Protein84% DV42g
Carbs20% DV61g
Loved it