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Melanie's Basic Roti with Mince Curry

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2 cups white flour (sifted)
1 teaspoon fine salt
1 tablespoon ghee/oil/butter
+- 1 cup boiling water
Sift flour and salt into a dish.
Rub in ghee and make a soft, pliable dough with the rapidly boiling water, adding a little at a time because you may not need all the water.
First mix the water and flour using a fork (as it will be too hot to handle with your hands), then when the dough is easier to handle, knead it well using your hands.
Dough must be soft and pliable to get perfectly soft rotis.
Can be made in a food processor. If dough is too soft and sticky, add more flour. If too stiff, add more water and ghee.
Divide dough into 8 to 12 pieces, kneading each piece well before rolling out into circles on a floured surface.
Cook on a lightly buttered thawa or frying pan, lightly greasing each side with a little melted butter or ghee until golden brown on both sides.
Serve with any curry.
Credit to Eshana Suleman
Mince Curry
500 gr lamb mince
4 tblsp ghee or coconut oil
1 large onion chopped
1 heaped tsp salt
1 tblsp garlic/ginger paste
1 red chili slit, halved
1 cinnamon stick
1 black cardamom
2 green cardamom
1 tsp fennel seeds
1 tsp cumin seed
1 tsp fenugreek seeds
1 tsp coriander seeds
1 star anise
1 big or 2 small tomatoes chopped
2 tblsp tomato paste
A sprig of curry leaves
2 potatoes cut into small cubes
1 tsp turmeric
2 tsp garam masala, divided
1 tsp dhania powder
1 tsp jeera powder
1 tblsp Osman’s curry powder
2 tblsp Kashmiri chili powder
Boiling water
1 cup frozen peas
Chopped coriander, plus extra for garnish
Dry roast seeds still aromatic. Grind till fine and set aside.
Heat ghee in a pot. Add onions, salt and turmeric and coat onions.
Add seeds, chili and cinnamon stick.
Fry on low till onions are soft. Add garlic and ginger, curry leaves and all other spices reserving 1 tsp garam masala.
If spices stick add a splash of boiling water and stir for a few minutes.
Add mince and stir with a fork breaking up the mince.
You may need another splash of boiling water. Cook for 5-10 minutes.
Add tomatoes, tomato paste and potatoes and ½ cup boiling water.
Simmer till potatoes are soft.
Add the peas, chopped coriander and reserved garam masala.
(Check salt content) Cook another 5 minutes.
Prepared, tried and tested by: Melanie Kramar‎

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