Lamb Kathi rolls

This unusual starter from Anjum Anand also makes a spicy lunchtime change from sandwiches
By Anjum Anand
Lamb Kathi rolls
  • Rating:
  • Serves: 4-5 as a starter
  • Cook Time: 15 minutes
  • Prep Time: 30 minutes
  • Effort: medium

Ingredients

For the tangy herb chutney

  • 60 g fresh coriander
  • 2 tbsp yogurt
  • 2 1/2 tbsp lemon juice
  • 2 green chillies, seeded if you prefer
  • 12 g mint leaves
  • 1/2 clove garlic
  • 20 g raw or roasted pistachio nuts
  • sugar, to taste

For the rolls

  • 1 x 375 g packet ready-rolled all-butter puff pastry
  • 1 small egg, whisked
  • 6 g ginger, peeled weight, made into a paste
  • 2 cloves garlic, made into a paste
  • 1 tbsp lemon juice
  • 1/2 tsp each cumin and garam masala, powders
  • 2 tbsp vegetable oil
  • 125 g lamb rumps, cut in small cubes
  • 1/2 small red onion, thinly sliced
  • 1 small tomato, sliced into strips
  • lettuce, leaves, to serve

Tips and Suggestions

You can wrap the finished rolls in foil and reheat in the oven when you are ready to serve - they will be soften a bit.

Method

1. For the herb chutney: blend all the ingredients together, except the sugar, in a food processor? with 4 tablespoons of water until smooth - it might take a few minutes. Taste and adjust the seasoning with salt and sugar. Set aside. It will keep in a glass jar in the fridge for up to a week, or it can be frozen.

2. For the rolls: using a 7.5-10cm round biscuit cutter or similar, cut out 4-5 circles from the pastry. Take one at a time and roll out only one way to form ovals, adding an extra 2.5cm or so to the length. Place one on a pre-heated non-stick frying pan and cook until golden spots appear on the base, about 20-30 seconds. Turn over and cook the other side until the base is cooked and golden. Whilst this side is cooking, spread a good layer of the egg over the upper surface, using a small spoon. Then flip and cook the egg for 10 seconds. Take out and place on a plate. Repeat with the others.

3. Mix together the ginger, garlic, lemon juice, spices and season with salt and 1/8 tsp freshly ground black pepper. Heat the oil in a saucepan, put in the lamb and brown on all sides. Remove from the pan, add a touch more oil to the pan, then stir in the ginger and garlic spice mix, along with a splash of water, and cook over a medium heat for 1 minute. Return the lamb to the pan, reduce the sauce slightly then cook until the lamb is just done - only a few more minutes. Remove from the heat, taste and adjust the seasoning then stir in the onion and tomato, mixing well, then remove from the heat.

4. Taking one piece of pastry at a time, egg side up, spoon over the lamb mixture in a line across the shorter side of the pastry. There should be about 2-3 pieces of lamb, onion and tomato on each. Spoon over 1 good tablespoon of the chutney, then roll in a tight log. Repeat with the others and serve. I like to serve with some extra onions, tomatoes, chutney and lettuce leaves for freshness.

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