Recipe: Kothuroti

KOTHUROTI

The topic of global street food opens up a door into a world of food we haven't yet experienced. this particular recipe was new to us. We tried it at a food festival and just HAD to recreate it for you guys.

Ingredients

Godhamba Roti

  • 250 g plain flour
  • 1 tsp salt
  • 250 ml veg oil

Lamb Curry

  • 250 g lamb shoulder, diced
  • 2 tsp ground coriander
  • 1 tsp chilli powder
  • 1 tsp black pepper
  • 1 tsp dark roast curry powder
  • 1/4 tsp turmeric
  • 1 cinnamon stick
  • 5 cardamom pods
  • 2 tbsp tomato purée
  • 200 ml coconut milk
  • 1 onion
  • 4 cloves of garlic
  • 1 3cm piece of root ginger
  • 2 green chillies
  • 6 curry leaves
  • 1/2 lime

Kothu Roti

  • 1 red onion
  • 1 leek
  • 2 carrots
  • 3 cloves of garlic
  • 2 green chillies
  • 6 curry leaves
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 2 eggs
  • 1 bunch of fresh coriander
Make the roti dough

Step 1

Make The Roti Dough

Mix the flour and salt in a large bowl. Add lukewarm water gradually until it comes together as a dough. Knead the dough for 10 minutes. Roll the dough into small balls about the size of a walnut. Submerge each dough ball in a large bowl full of veg oil. Cover with a damp cloth and leave to rest for at least 1-2 hours… 10-12 is better.

Marinate the lamb

Step 2

Marinate The Lamb

Place the dry spices for the lamb curry, tomato purée and coconut milk into a large bowl with the lamb to marinate. Chill in the marinade for several hours, again, overnight is best.

Roll and cook the roti

Step 3

Roll And Cook The Roti

Flatten each ball of dough, using your hands, into a paper thin circle on a board. Fry on a hot dry pan until golden brown on both sides. Tear up the roti into small pieces.

Cook the lamb curry

Step 4

Cook The Lamb Curry

Peel and finely chop the onion, garlic, ginger and chilli. Sauté them in a pan with a shot of oil and the curry leaves, on a high heat until softened. Add the lamb mixture to the pan, then pour in about 100 ml of water. Bring to the boil then simmer on a medium heat for 25 minutes until the gravy thickens and meat is cooked through. Squeeze in the lime juice and season with salt and pepper. Remove the mutton pieces and leave aside, keep the gravy.

Veggies and stir-fry

Step 5

Veggies And Stir-Fry

Slice up the onions, carrots and leek for the kothu roti and finely dice the garlic and chillies. Fry in a large wok in a little oil until softened. Add the curry leaves and spices. Pour in the beaten egg and continue mixing until the egg is cooked. Mix in the pieces of lamb, torn godhamba roti, and a spoonful of the lamb gravy, then mix together until everything it heated through. Top with fresh coriander and serve up.

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