From sourdough starters, to make-at-home burger kits, it seems that during lockdown everyone has caught the cooking bug. Here at Clementine Com, we’re no different and love trying out new recipes on our friends and family.

Our wonderful friend, Indian-British Chef, Cyrus Todiwala, owner of Café Spice Namasté – one of London’s top restaurants – has shared a fabulous recipe and we can confirm, it’s mouth-wateringly good. This stuffed rolled chapati used to be Bombay’s best-selling street snack until it was overtaken by modern American-style food. However, it’s still a favourite with many.

For the extra touch, pair with Grand Selection Carmenère, Lapostolle 2015, which you can pick up from Help 4 Hospitality shop.

 

Here’s how you make it:

INGREDIENTS (makes 8)

EGGS                                                                                     3

ONIONS                                                                                2 Sliced.

CHILLI POWDER (optional)

OIL, GHEE or BUTTER                                                          for Frying.

PLAIN CHAPATIS     or FLOUR TORTILLAS                       1.

CHOPPED FRESH CORIANDER                                        1 tbsp

MINT LEAVES                                                                        10 coarsely chopped.

SALT

FOR THE FILLING:

OIL                                                                  1 tbsp.

BONED LEG OF LAMB                               500g, cut into 1cm cubes.

ONIONS                                                        2 Very finely chopped.

GINGER/GARLIC PASTE                            2 tbsp.

GROUND CORIANDER                             1 tbsp.

GROUND CUMIN                                        1 tbsp.

RED CHILLI PASTE                            1 tbsp.

GREEK STYLE YOGHURT                4-5 tbsp.

TOMATOES                                                   1 – 2 chopped (optional)

LEMON JUICE                                              1 tbsp.

GARAM MASALA                                       1 tsp.

CHOPPED FRESH CORIANDER                2 tbsp.

CHOPPED FRESH MINT                              1 tbsp.

SALT  

METHOD

• To make the filling, heat the oil in a casserole, add the lamb and cook over a medium heat until the meat is browned, and any liquid has dried out.
• Add the onions, ginger/garlic paste, coriander, cumin and chilli paste.
• Sauté until the onions and spices turn a rich dark colour, stirring and scrapping the bottom of the pan frequently.
• Season with salt, then reduce the heat.
• Cover and cook for 15-20 minutes, stirring frequently to prevent sticking.
• If the mixture dries out too quickly, stir in a couple of tablespoons of water.
• Stir in the yoghurt and the tomatoes, if using, then cover and cook until the lamb is tender, and a thick rich-looking gravy has formed.
• Add the lemon juice, garam masala, coriander, and mint, then cover and set aside. If necessary, remove any excess oil floating on the top (save it to use in another lamb dish).
• Beat the eggs well with 3 tablespoons of water. Add salt and if you like some chilli powder.
• Heat a tawa or griddle over a medium heat. Coat it with a teaspoon of oil or brush with a little ghee or butter.
• Put a chapti or flour tortilla on the pan and pour a little egg on the top, spreading it over the bread with the back of a spoon.
• As soon as the egg coagulates, flip the bread over and coat the other side.
• When both sides are golden brown, remove from the pan.
• Place a tablespoon or two of the lamb mixture on top, sprinkle with sliced onion, chopped coriander and mint, then roll up and serve.
• Repeat with the remaining chaptis or tortillas.