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Hot Lamb Sandwich

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Hot Lamb Sandwich
This easy to make baida roti is a tasty meal that can also be made with minced chicken, golden cooked onions, ginger and garlic.
Hot Lamb Sandwich
Course Main Meal
Servings
Ingredients
Tangy Herb Chutney:
Garam Masala:
Filling for the Hot Lamb Sandwich:
For the wrap and to serve:
Course Main Meal
Servings
Ingredients
Tangy Herb Chutney:
Garam Masala:
Filling for the Hot Lamb Sandwich:
For the wrap and to serve:
Hot Lamb Sandwich
Instructions
Tangy Herb Chutney:
  1. Blend all the ingredients until smooth and creamy, taking a minute or so.
  2. Taste and adjust the seasoning and tang (lemon juice) to taste.
  3. Keep in an airtight glass jar in the fridge or freeze until ready to use.
Hot Lamb Sandwich:
  1. Heat half the oil in a large frying pan, add the onion and cook for 3 or 4 minutes.
  2. Then add the minced meat, garlic, ginger, chilli, tomato, spices and salt.
  3. Bring to a simmer, then cover and cook until the meat is soft and the excess liquid has evaporated, giving the pan an occasional stir and breaking up the meat, takes about 15 to20 minutes.
  4. Drain off any excess fat, tip into bowl and leave to cool, wiping the pan.
Make the dough.
  1. Add the salt to the flour, with the oil and around 60 ml (1/4 cup) water.
  2. Knead until smooth but not too soft.
  3. Cover with damp kitchen paper and leave to rest as the lamb cools.
  4. Whisk the egg with a little salt and the coriander.
  5. Divide the dough in half, and roll out into 20 to 23 cm (8 to 9 in) squares or rectangles, trying to roll the outer 3 cm (1+1/4 in) border a little thinner than the rest.
  6. Using the same pan that you have wiped, add the remaining oil and heat up gently.
To make the Hot Lamb Sandwich:
  1. Place half the filling in the centre of each flatbread, leaving a 7.5 cm (3 in) border along the edges.
  2. Spoon 3 tablespoons of the egg over each.
  3. Bring down the upper edge, fold in the sides and then the lower edge to enclose the filling, forming into a flat-ish square.
  4. Place straight into the hot pan, seam sides down, and cook until golden on both sides.
  5. Serve hot with chutney.
Recipe Notes

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MAIN MEALS
DESSERTS
SNACKS