Lamb Mince Curry and Roti

Basic Roti

1. Add 2 cups sifted white flour and 1 tsp fine salt to a large bowl. Rub in 1 tbsp ghee, oil or butter until the flour feels evenly coated.
2. Slowly add about 1 cup boiling water, a little at a time. Start mixing with a fork because the dough will be far too hot to handle at first. Don’t pour all the water in at once. You may not need every drop.
3. Once the dough has cooled enough to handle, knead it well with your hands for about 5 to 7 minutes. You’re looking for a soft, smooth and pliable dough. If it’s sticky, add a little flour. If it feels stiff or dry, work in a little more water and a touch of ghee.
4. Cover the dough and let it rest for 20 to 30 minutes. This makes it much easier to roll and helps keep the rotis soft instead of fighting you on the counter.
5. Divide the dough into 8 to 12 pieces. Knead each piece briefly, then roll it into a thin circle on a lightly floured surface. Try not to pile on too much flour or the finished rotis can become dry.
6. Heat a thawa or frying pan over medium to medium-high heat. Lightly grease it with melted butter or ghee.
7. Cook each roti until you see small bubbles forming and the underside has light golden spots. Turn it over, lightly brush the cooked side with melted butter or ghee, then cook the second side until golden in spots.
8. Brush the finished roti with a little more butter or ghee if you like, then keep it wrapped in a clean tea towel while you cook the rest. This helps them stay soft.
9. Serve warm with Lamb Mince Curry and Roti.

Spiced Lamb Mince Curry

1. Add 1 tsp fennel seeds, 1 tsp cumin seeds, 1 tsp fenugreek seeds and 1 tsp coriander seeds to a dry pot or frying pan. Dry roast over medium heat until fragrant, stirring often so they don’t burn. Grind the toasted seeds until fine and set aside.
2. Heat 4 tbsp ghee or coconut oil in a large heavy-based pot over medium heat.
3. Add 1 large chopped onion, 1 heaped tsp salt and 1 tsp turmeric. Stir well so the onion is coated.
4. Add the ground toasted seeds, 1 slit red chili and 1 cinnamon stick. Cook gently for about 8 to 10 minutes, stirring now and then, until the onion is soft and lightly golden. If it starts sticking, add a small splash of boiling water.
5. Add 1 tbsp garlic and ginger paste, 1 black cardamom, 2 green cardamom and 1 star anise. Stir for about 1 minute.
6. Add 2 tbsp tomato paste, 1 tsp dhania powder, 1 tsp jeera powder, 1 tbsp Osman’s curry powder, 2 tbsp Kashmiri chili powder and 1 tsp of the garam masala.
7. Stir everything together for 1 to 2 minutes. If the spices catch on the bottom, add a splash of boiling water and keep stirring.
8. Add 500 g lamb mince. Break it up thoroughly with a fork or wooden spoon as it cooks. Cook for about 5 to 10 minutes, stirring regularly, until the mince has changed colour and is well coated in the spice mixture.
9. Add 1 large chopped tomato or 2 small chopped tomatoes, 2 tbsp tomato paste and 2 cubed potatoes. Pour in about 1/2 cup boiling water and stir well.
10. Add 1 sprig of curry leaves, then reduce the heat to low.
11. Cover loosely and simmer for about 15 to 20 minutes, stirring occasionally, until the potatoes are tender and the curry has thickened. Add another splash of boiling water if it becomes too dry before the potatoes are cooked.
12. Stir in 1 cup frozen peas, chopped coriander and the remaining 1 tsp garam masala.
13. Cook for another 5 minutes, until the peas are hot and the curry is thick but still spoonable.
14. Taste and adjust the salt and Kashmiri chili powder if needed. Remove the cinnamon stick, star anise and cardamom pods before serving if you prefer not to have whole spices turning up in every spoonful.
15. Garnish Lamb Mince Curry and Roti with extra chopped coriander and serve hot with the freshly cooked rotis.