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Curried lamb cutlets with homemade garlic roti
Curried lamb cutlets with homemade garlic roti
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Prep Time:
40 minutes
Cook Time:
15 minutes
Total Time:
55 minutes
Make a crowd-pleasing dish of spicy lamb cutlets with fresh roti, cucumber yogurt, and tangy mango chutney.
Ingredients:
  • 280g yoghurt
  • 20.00 ml fresh ginger, grated
  • 10.00 gm curry powder
  • 60ml peanut oil
  • 12 Lamb Cutlets
  • 300g plain flour
  • 2.40 gm garlic salt
  • 185ml water
  • 1 Lebanese cucumber, seeded, finely chopped
  • Steamed green beans, to serve
  • Steamed rice, to serve
  • Lemon wedges, to serve
  • Mango chutney, to serve
  • Mint leaves, to serve
Instructions:
  • In a bowl, combine half of the yoghurt with ginger, curry powder, 1 tablespoon of oil, and season with salt and pepper. Stir well to mix. Add the lamb and coat it thoroughly. Let it marinate for 15 minutes.
  • In a bowl, mix flour, garlic salt, water, and 1 tablespoon of oil until dough forms. Knead on a floured surface until smooth. Divide into 8 portions and roll each into a ball. Roll out each ball into a 3mm thick oval using a rolling pin on a floured surface.
  • Preheat a barbecue grill or chargrill over medium-high heat. Brush roti with the remaining oil. Grill roti in batches for 2 minutes on each side until charred. Cover to keep warm. Grill lamb on the grill for 2 minutes on each side or until cooked to your liking. Transfer to a plate, cover with foil, and let it rest for 5 minutes before serving.
  • Fold the cucumber into the rest of the yogurt.
  • Arrange lamb and roti on a plate with a dollop of yoghurt mixture, a side of green beans, a scoop of rice, lemon wedges, mango chutney, and a sprinkle of mint leaves.

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