MUMBAI ROADSIDE
HOT LAMB SANDWICH
SERVES 2
2 tbs sunflower oil, plus 1 tsp extra
(^1) / 2 red onion, finely chopped
200g lamb mince
3 garlic cloves, finely chopped
2 tsp finely grated ginger
1 long green chilli, finely chopped
1 tsp ground cumin
(^1) / 2 tsp garam masala
1 tomato, chopped
(^2) / 3 cup (100g) chapati flour or spelt
flour (substitute plain flour),
plus extra to dust
1 small egg
(^1) / 2 bunch coriander, leaves
picked, chopped
TANGY HERB CHUTNEY
2 bunches coriander, leaves and
some stalks picked
2 tbs lemon juice
(^1) / 2 bunch mint, leaves picked
(^1) / 4 cup (35g) pistachios
(^1) / 2 garlic clove
For the chutney, place all ingredients in
a small food processor with^1 / 3 cup (80ml)
water and whiz for 1 minute or until
smooth and creamy. (The chutney will
keep in an airtight jar in the fridge for
up to a week.)
To make filling, heat 1 tbs oil in a large
frypan with a lid over high heat. Add onion
and cook for 3-4 minutes or until soft. Add
mince, garlic, ginger, chilli, spices, tomato
and 1 tsp salt, and stir to combine. Bring
to a simmer, then cover and reduce heat to
low. Cook, stirring occasionally, for
20 minutes or until meat is soft and liquid
is absorbed. Set aside to cool completely.
Meanwhile, to make the flatbread
dough, season flour and add 1 tsp extra oil
and ¼ cup (60ml) water. Stir to combine,
then transfer to a lightly floured work
surface and knead until smooth. Cover
with damp kitchen towel and set aside.
Place egg and coriander in a small
bowl and whisk to combine. Set aside.
Once lamb mixture is cool, divide
dough in half and roll out into 2 rough
23cm squares, rolling a slightly thinner
3cm border around each square.
Place half the filling in the centre of
each flatbread, leaving a 7.5cm border
on all sides. Spoon egg mixture over
filling. Fold edges over filling to create
a flattish parcel.
Heat remaining 1 tbs oil in a large
frypan over medium heat. Place
flatbreads in pan, seam-side down,
and cook, turning occasionally, for
10 minutes or until golden on both
sides. Serve hot with the chutney.
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