Kathi Rolls

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Kathi Rolls

Kathi Rolls

Recipe by Sarah Todd

Ingredients

  • 1 onion, blend to a paste

  • 1 tbsp ginger paste

  • 1 tbsp garlic paste

  • 1 tomato, pureed

  • 1 tsp sugar

  • leftover lamb, shredded

  • 100ml white wine vinegar

  • ½ tsp Pattu chili powder

  • 1 tsp Pattu paprika

  • 2 tsp Pattu ground coriander

  • 1 tsp Pattu ground cumin

  • 1 egg, whisked

to serve

  • fresh roti

  • shredded red onion

  • shredded iceberg

  • coriander yoghurt chutney

  • lime

  • coriander fresh

Method

  • In a fry pan on medium heat, add extra virgin olive oil and saute onions, garlic, ginger, tomato and sugar until fragrant, around 4 minutes. Add lamb and warm through for 2 to 3 minutes. Add the rest of the ingredients except for the egg and cook for 20 minutes with a lid. Season. Remove lid to thicken (5-10 minutes)

  • In a separate pan, heat the roti and when you flip, add a little of the whisked egg to coat the inner side of the roti. Serve with all sides and make little wraps.

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