Lamb Kuttu Roti Food

LAMB KUTTU ROTI

Steps:

• Heat a frying pan over a medium-high heat, and toast the spices and curry leaves for a couple of mins until just browning and aromatic.
• Use a pestle and mortar to grind the spices with a pinch of salt. Add in the ginger and garlic, and crush until you have a paste.
• Stir together the ingredients for the curry sauce and have all your other ingredients ready.
• Heat a wok over a high heat and add half the groundnut oil. Fry the rotis until starting to brown around the edges, then transfer to a plate.
• Add the remaining oil, followed by the spice paste, and move it around the wok. Add the chilli, carrot, cabbage and lamb, and stir-fry for 5 mins before adding the egg and spring onions. Stir-fry for 2 mins more, mixing the egg in well, then add a couple ladlefuls of the curry sauce, stirring vigorously until the sauce is distributed and the mix is starting to dry. Return the rotis to the pan. Serve garnished with coriander leaves and lime wedges.

VEGETABLE KOTTU ROTI

Steps:

• Heat 1 tablespoon vegetable oil in a non-stick skillet over medium heat. Add eggs; cook and stir until scrambled and dry, about 5 minutes. Remove from heat.
• Heat remaining 2 tablespoons vegetable oil in a deep skillet over medium heat. Stir in onion, garlic, and ginger; cook and stir frequently until onions are nearly translucent, about 5 minutes. Add carrots; cook and stir until carrots are nearly tender but still crunchy, 7 to 8 minutes.
• Stir cabbage and scallions into the skillet; add 1 teaspoon soy sauce. Sprinkle 2 tablespoons curry powder and 1 tablespoon chili powder over the vegetable mixture; stir until coated. Turn stove top temperature to low.
• Mix eggs and paratha into the vegetable mixture. Stir in remaining soy sauce, curry powder, and chili powder; stir until coated. Cook until flavors combine, about 3 minutes. Season with salt and pepper.

CHICKEN KOTTU ROTI

Steps:

• In a mixing bowl, combine the chicken, soy sauce, Worcestershire sauce, kosher salt, 1 tablespoon curry powder and 1 1/2 teaspoons chile powder. Marinate 30 minutes to overnight.
• Heat oil in a large saucepan over medium-high heat. Add the ginger, and sizzle about 20 seconds. Add garlic, pandan leaves, curry leaves, cardamom and cinnamon. Cook, stirring, until the ginger and garlic are golden brown. Add chile, onion and a generous pinch of salt. Stir until the onion is softened and translucent, 3 minutes. Add remaining curry and chile powders, and cook, until darkened and aromatic. Stir in tomato.
• Add chicken, coconut milk and enough water to cover, about 1 cup. Bring to a boil, and add the vinegar and salt to taste (you may not need it). Simmer, partly covered, for 35 minutes, until the chicken is just cooked through. Reserve for kottu roti. Leftover curry may be frozen.
• Heat a large, well-seasoned cast-iron pan or wok over high heat with 2 tablespoons of oil. When the oil just starts to smoke, add the eggs, and scramble them until cooked dry. Transfer to a bowl, and wipe the pan clean. (Alternatively, you can scramble them in a nonstick pan.)
• Return the pan to medium heat. Add 3 tablespoons of oil and ginger. When it is aromatic, add pandan and curry leaves, and cook, stirring, until the ginger is light golden, 20 seconds. Add scallions and carrots. Stir for 1 minute, then add onion. Cook, stirring, until onion has only a little snap, about 3 minutes. Add the soy sauce and salt to taste, and remove to a bowl. Wipe the pan out.
• Return pan to medium heat, and add the remaining 3 tablespoons of oil. (If the flatbread you are using is very oily, use less oil in the pan.) When it's shimmering hot, add roti, and stir until it feels dry and fluffy, about 5 minutes. Add chicken, cooked vegetables and eggs. Add the curry sauce, and continue to stir until hot all the way through. Taste, add more salt or soy sauce if necessary and serve.