Lamb kuttu roti

• black cardamom pod↗1
• fenugreek seeds1 tsp tsp
• cumin seeds↗1 tsp tsp
• coriander seeds↗1 tsp tsp
• curry leaves↗4
• thumb-sized piece ginger

  grated

• garlic clove↗1
• groundnut oil1 tbsp tbsp
• rotis↗2

  torn into small pieces

• green chilli↗1

  finely sliced

• carrot↗1

  peeled and sliced into thin strips

• white cabbage↗¼

  shredded

• leftover lamb shoulder250g g
• eggs↗2

  lightly whisked

• spring onions↗3

  finely sliced

• small bunch coriander

  to serve

• lime↗

  wedges, to serve

• coconut milk↗200ml
• curry powder↗1 tsp
• soy sauce↗1 tbsp
• tomato purée↗1 tbsp

Step-by-step instructions

1. 1

   Heat a frying pan over a medium-high heat, and toast the spices and curry leaves for a couple of mins until just browning and aromatic.

2. 2

   Use a pestle and mortar to grind the spices with a pinch of salt. Add in the ginger and garlic, and crush until you have a paste.

3. 3

   Stir together the ingredients for the curry sauce and have all your other ingredients ready.

4. 4

   Heat a wok over a high heat and add half the groundnut oil. Fry the rotis until starting to brown around the edges, then transfer to a plate.

5. 5

   Add the remaining oil, followed by the spice paste, and move it around the wok. Add the chilli, carrot, cabbage and lamb, and stir-fry for 5 mins before adding the egg and spring onions. Stir-fry for 2 mins more, mixing the egg in well, then add a couple ladlefuls of the curry sauce, stirring vigorously until the sauce is distributed and the mix is starting to dry. Return the rotis to the pan. Serve garnished with coriander leaves and lime wedges.