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Food#recipe: The Lambshank Redemption
from Roti Rollers

Wasabi peas and red radish jazz up this homemade roti.
livehealthymag.comAugust 6, 20185 min
عرض المقال بالعربية
lambshank redemption

If you can’t make it to Roti Rollers, the new healthy South Asian eatery with a twist at Dubai’s Box Park or La Mer, give this quirky Lambshank Redemption sandwich a try.

The Lambshank Redemption

Serves: 1

90g whole wheat flour

30g coriander

130g boneless lamb shoulder

30g wasabi peas

1g black salt

3g red chili pickle

8g red radish

80g julienned red onion, divided

55ml water

4g salt

2g green chili

5ml lime juice

30g green papaya paste (to make, puree green papaya with a few drops of water)

5g ginger-garlic paste (two portions)

20ml mustard oil

2g degi chili powder

1g garam masala powder

1g mace powder

1g green cardamom powder

1g oil

40g tomato

2g coriander powder

1g tumeric powder

To make:

  1. Cut the lamb into roughly 40g pieces each and marinate with the papaya paste, ginger-garlic paste, salt, mustard oil, degi chili, garam masala, mace and cardamom powder for six hours.
  2. Skewer meat and cook in the oven at 350°F until just done. Remove, slice thinly and keep in a bowl.
  3. For roti, make a pliable dough with flour, salt and water. Roll out dough to a 14-inch diameter and cook quickly on a hot griddle without any fat, without any brown spots appearing. Remove from heat and keep covered with a cloth.
  4. Prepare coriander chutney with coriander, green chili, salt, black salt and lime juice.
  5. To make a tikka masala sauce, heat oil in a pan, saute first portion red onion until golden brown, add ginger-garlic paste, tomato, coriander powder, tumeric powder and salt. Cook until oil starts separating, blend until smooth, set aside.
  6. Sprinkle coriander and tikka masala sauce liberally on roti, top with lamb, the rest of the red onion, red chili pickle, dill, wasabi peas and red radish.
  7. Close roll, arranging ingredients as tightly as possible.
  8. Finish on a panini grill for 25 to 30 seconds or until there are deep golden grill marks.

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