March 30, 2026

Lamb Roti

Serves:

Cooking Time:

< 90 min

Ingredients:

Lamb & potato curry:
60 ml oil
1 onion, chopped
2 tomatoes, peeled & chopped
2 garlic clove, crushed
3 cm fresh ginger, grated
7.5 ml coriander
7.5 ml cumin
5 ml turmeric
5 ml cinnamon
2.5 ml chilli powder
2.5 ml chilli flakes
5 ml salt
4 cardamom pods
4 curry leaves
15 ml sugar
1 kg stewing lamb
3 potato(es), peeled & quartered
375 ml water
250 ml LANCEWOOD® Double Cream Plain Yoghurt
60 ml fresh coriander

Roti (makes 8):
500 ml cake flour
75 ml butter, melted
250 ml boiling water
2.5 ml salt

Method

Lamb & potato curry:

Heat the oil in a large cast iron pot. Add the onion and fry until soft. Add the tomatoes and fry until cooked.
Add the garlic and ginger and fry for 1 minute. Add the coriander, cumin, turmeric, cinnamon, chilli powder, chilli flakes, salt, cardamon pods, curry leaves and sugar and fry for another minute.
Add the lamb and potatoes and allow to brown with this spices.
Add 250 ml of water and cover with a lid. Simmer over low heat for 1½ – 2 hours until the meat is tender and the potatoes are soft. Add more water if needed.
Once cooked, remove the cardamom pods. Stir in the yoghurt and top with coriander.

Roti:

Sift the flour into a large mixing bowl.
Mix the butter with the boiling water and pour into the flour. Mix using a fork until the mixture comes together. Season with salt.
Start kneading using your hands. At first the mixture will be sticky but continue kneading until the dough becomes soft and smooth.
Divide the dough into 8 even sized balls. Roll out on a floured surface to about 20 cm in diameter circles. Set aside.
Heat a non-stick pan and fry the roti until it starts to bubble. Flip over.
Once the other side starts bubbling, brush with melted butter and flip over.
Brush the side with melted butter and flip over once more on each side.
Cover with kitchen towel to prevent them from drying out.
Serve with the lamb & potato curry.
Enjoy!

HINTS & TIPS: