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LAMB-STUFFED ROTI

Ever tried a Lamb-stuffed roti? This classic delicacy blends the rich flavors of lamb with the softness of roti, offering a mouthwatering experience that’s second to none. Dive into this guide to prepare this dish in a straightforward and exciting manner!
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Prep Time: 20 minutes
Cook Time: 25 minutes

Nutritions

Nutrition Facts
LAMB-STUFFED ROTI
Amount per Serving
Calories
320
% Daily Value*
Fat
 
10
g
15
%
Carbohydrates
 
34
g
11
%
Fiber
 
3
g
13
%
Sugar
 
2
g
2
%
Protein
 
22
g
44
%
* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

  • Lamb ground: 1 lb (450g)
  • Roti dough: Enough for 4 rotis
  • Onions finely chopped: 1 large (150g)
  • Green bell peppers chopped: 1 (150g)
  • Red chili powder: 1 tsp 5g
  • Garam masala: 1 tsp 5g
  • Salt: As per taste
  • Olive oil: 2 tbsp 30ml
  • Fresh coriander chopped: A handful
  • Ginger-garlic paste: 1 tbsp 15g
  • Cumin seeds: 1/2 tsp 2.5g
  • Water: As needed

Instructions

  • Start by prepping your workspace. Make sure you have all the ingredients in front of you.
  • In a pan, heat the olive oil. Toss in cumin seeds and wait until they start to crackle.
  • Add the finely chopped onions. Sauté until they become translucent.
  • Add the ginger-garlic paste and sauté for another 2 minutes.
  • Time to add the lamb. Cook until it’s browned and releases its juices.
  • Sprinkle in the red chili powder, garam masala, and salt. Mix everything thoroughly.
  • Once your lamb mixture is well-cooked, toss in the green bell peppers.
  • Cook for another 5 minutes. Then, add fresh coriander. Give it a good stir.
  • Remove the lamb filling from heat and let it cool.
  • While the filling cools, roll out the roti dough into medium-sized circles.
  • Place a good amount of the lamb stuffing in the center of each roti.
  • Carefully fold the roti, sealing the edges, ensuring no filling leaks out.
  • Heat a flat pan or tawa, place the Lamb-stuffed roti on it.
  • Cook each side for about 2-3 minutes until they’re golden brown.
  • Once done, remove from heat and serve hot!

Notes

  • You can customize the spices as per your taste. If you like it spicier, feel free to increase the amount of red chili powder.
  • While sealing the rotis, make sure to press the edges firmly to avoid any leaks.
  • Use a non-stick pan or tawa for best results.
  • Always serve Lamb-stuffed roti hot for the best taste experience!