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Ken Rosenfeld
Roti masala with lamb
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Ingredients
Directions
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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.
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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.
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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.
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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.
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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.
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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.
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Nutrition
705Calories
Fat48% DV31g
Protein84% DV42g
Carbs20% DV61g
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