- Serves: 4
- Cook Time: 1 hour 15 minutes
- Prep Time:
- Effort: easy
- 250 g boneless lamb from the leg, cut into 3cm pieces
- 1 tsp chilli powder
- 1 tsp ground coriander
- 1/4 tsp turmeric
- 500 ml water
For the masala
- 2 tbsp clarified butter, (ghee)
- 3 onions, diced
- 4 green chillies, slit
- 3 clove garlic
- piece ginger, (about 3cm)shredded
- 12 curry leaves
- 1 tbsp coriander leaves
- 3 hard-boiled eggs
For the chappatis
- 250 g wheat flour
- 100 g plain flour
- 1/2 tsp salt
- oil, for deep-frying
Tips and Suggestions
Wheat flour is sold as chappati flour in ethnic grocers and many supermarkets.
1. Place the meat in a large saucepan, sprinkle in the chilli powder, coriander powder and turmeric powder. Pour over enough water to cover the meat, and simmer, covered until the lamb is tender and almost all the liquid has evaporated.
2. Shred the lamb in to fine pieces with your fingers and set aside while you make the masala.
3. Heat the ghee in a frying pan and tip in the onions, slit chillies, garlic, ginger, curry leaves and coriander. Stir and fry until the onions turn a nutty brown colour.
4. Add the meat to the pan and continue frying for a minute or two before taking the pan off the heat and leaving the mixture to cool while you make the chappatis.
5. For the dough: mix the flours in a bowl and knead to a firm, smooth dough adding enough water to bind. Break the dough into 12 pieces about the size of a lime.
6. Roll out each dough ball on a floured surface to 12 circles, about 10cm in diameter.
7. Place about two heaped tablespoons of the filling in the centre of six chappatis. Lightly press half a hard-boiled egg, yolk-side down into the shredded meat and onion mixture.
8. Cover the filling with the remaining chapattis, pressing down well to seal the edges together.
8. Using a sharp knife or a pastry wheel, trim the edges to a make a neat square.
9. Deep-fry each 'parcel' in batches until crisp and golden. Drain on absorbent paper and serve straight away.
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