serves
2
prep
15 minutes
cook
25 minutes
difficulty
Mid
serves
2
people
preparation
15
minutes
cooking
25
minutes
difficulty
Mid
level
Ingredients
- 2 tbsp vegetable oil
- 1 small onion, finely chopped
- Salt, to taste
- 6 g peeled ginger, finely grated
- 2 garlic cloves, finely grated
- ½ tomato, chopped
- ½ tsp ground cumin
- ½ tsp ground coriander
- ½ tsp garam masala
- 125 g lamb rump, cut into 2 cm cubes
- freshly ground black pepper, to taste
- 1 tbsp lemon juice
- 2 tortillas or paranthas
- 1 small egg, lightly beaten
- 2 tbsp angy herb chutney, to serve, recipe
Instructions
Heat 1 tablespoon oil in a small non-stick frying pan over medium-high heat. Add two-thirds of the onion and a pinch of salt and cook, stirring often until the edges are well browned. Reduce the heat to low, add the ginger and garlic and cook for 1 minute.
Add the tomato and spices and cook for 2-3 minutes or until the tomatoes have broken down and started releasing oil back into the pan. Add the lamb and stir until lightly browned, then add a little water, cover and simmer for 5-7 minutes or until the lamb is tender. Add the lemon juice, taste and adjust the seasoning if necessary, then remove from the heat, cover and set aside.
Heat half the remaining oil in another non-stick frying pan over medium heat. Brush one side of a tortilla generously with the egg and place, egg-side down in the pan (there might be a little splatter but that is fine) and cook for 1 minute or until golden and puffed. Flip and cook the other side for 10 seconds or until just heated through. Repeat with the other tortilla.
Place the tortillas, egg-side up on your work surface, smear the down the centre of each, then top with the lamb and a sprinkling of the reserved onion. Roll up, then cut in half and serve. You can also wrap the finished un-cut rolls in foil and eat as you rush out the door- these are street food after all.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
