THE COOK BOOK

THE COOK BOOK :

Lamb Kathi Rolls with Tangy Herb Chutney

This is India’s version of a wrap and is also one of the most popular street foods. It is essentially any can any kind of meat wrapped in an Indian bread, but for this recipe I’m using tortillas because they’re so quick and easy. If you like a bit of heat, add a pinch of red chilli powder to the lamb mixture when adding the other spices

Serves 2

Ingredients

  • 2 tbsp vegetable oil
  • 1 small onion, finely chopped
  • Salt, to taste
  • 6g peeled ginger, finely grated
  • 2 garlic cloves, finely grated
  • ½ tomato, chopped
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • ½ tsp garam masala
  • 125g 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 tangy herb chutney, to serve, (see notes)

Method 

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 chutney 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.

Notes:

Tangy Herb Chutney

This is a lovely, versatile chutney that is tangy and herby rather than sweet. It is the cornerstone of all North Indian snacks. We love it with our samosas, bhajis, pakoras, kebabs and most other things. There are many variations to this chutney, some will add a little sugar, some raw garlic and others will add yoghurt. This is how we like it in my family and it is a perfect base from which to experiment with a different ratio of herbs or spice. While pistachio nuts might seem really unusual in a chutney, they help emulsify all the ingredients so after standing in the fridge for a few hours, it doesn’t separate.

Makes 200 ml

Ingredients

  • 60g coriander leaves and some stalks, washed
  • 2 tbsp lemon juice, or to taste
  • 1-2 green chillies, seeded
  • 20g mint leaves, washed
  • 25g shelled roasted pistachios
  • ½-¾ tsp sugar, to taste
  • Salt, to taste
  • ½ garlic clove (optional)
  • 1 tbsp yoghurt (optional) 

Method

Place all the ingredients in a blender, adding only one chilli to start with as the heat varies a lot from one batch to the next. Add 80 ml (⅓ cup) water and blend for 1-2 minutes or until very smooth and creamy. Taste and adjust seasoning. Keep in a glass jar in the fridge for a few days or freeze for up to 1 month until ready to use.

This is India’s version of a wrap and is also one of the most popular street foods

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