Lamb roti, inspired by the vegetable roti (also known as elawalu roti) is a famous Sri Lankan comfort food. Even though it is known to be a snack, it could be quite filling.It is a stuffed roti and can easily be considered as a main meal.
Ingredients:
For the dough:
2 CUPS OF ALL PURPOSE FLOUR
4 TBSP OF VEGETABLE/OLIVE OIL (and more to submerge the dough in oil)
¾ CUP OF LUKEWARM WATER (use as needed to get the correct dough consistency)
1 EGG
1 TSP OF SALT
For the lamb marinade:
300G OF FINELY CHOPPED LAMB
1 TSP OF PEPPER
1 TSP OF SALT
11/2 TSP OF VINEGAR
1 TBSP OF BUTTER FOR THE FILLING
3 TBSP OF OIL
5 CLOVES
5 CARDOMOM PODS
¼ TSP OF MINCED GARLIC
\12-14 CURRY LEAVES FINELY CHOPPED
1 BIG ONION THINLY SLICED (APROX. 1 CUP)
½ CUP OF CARROTS GRATED
½ CUP OF CHOPPED SPRING ONIONS OR LEEKS
4 THAI RED CHILLIES FINELY CHOPPED
1 TSP OF SALT
¾ TSP OF PEPPER
¼ TSP OF TRUMERIC
2-3 TSP OF CHILLI FLAKES
2 BIG POTATOES BOILED
Directions:
1: Preparing the dough
• Into a mixing bowl, add 2 cups of flour, 4 tbsp of oil, 1 egg, 1 tsp of salt, and ¾ cup of lukewarm water and mix well until all combined using a hand mixer or manually. Knead the dough for around 5 minutes until soft and all the ingredients are combined well.
• Knead the dough into a smooth ball and transfer it to a greased deep bowl (using approx. 2 tbsp of oil). Pour another tbsp of oil into the dough and swirl the dough around in the bowl to be well coated in the oil. Set it aside for around 4 hours.
2: Dividing the dough
• After leaving the dough to rest for 4 hours or overnight, divide the dough into separate balls by squeezing the end of the dough and breaking it into small golf-sized balls. You will be able to divide this dough into eight golf size balls. Roll it between your palms to make a perfect ball and place it on a greased tray.
• Once the whole dough is divided into 8 separated golf-sized balls, place it on a greased tray, pour some oil on top of the dough balls, and cover with a wet towel for around 15 minutes.
3: Frying the lamb
• Thinly slice the pat dried lamb and marinate it with 1 tsp of salt, 1 tsp of pepper, 11/2 tap of vinegar and set it aside for around 10 – 15 minutes.
• Add 1 tbsp of butter into a pan and fry the lamb for around 3 minutes, flipping the sides until tender.
• Transfer the fried lamb to a chopping board and then chop it into smaller pieces.
4: Preparing the filling
• Boil 2 big potatoes until they are incredibly soft in a small pot by adding enough water to cover. Once done, remove the skin, mash the potato into big chunks, and set it aside.
• Add 3 tbsp of oil into a pan over medium heat and add in the following ingredients gradually once the oil is hot:
5 Crushed cardamom and cloves
¼ tsp of minced garlic
Finely chopped 12-14 curry leaves
1 cup of thinly sliced onions – mix everything well
¼ tsp turmeric
2-3 tsp of chili flakes – combine everything well
½ cup of grated carrots
½ cup of spring onion/leeks
4 Finely chopped red Thai chilies – combine everything well
1 tsp of salt
¾ tsp of pepper – mix again until all the ingredients are combined well 12. Add the minced fried lamb into the mixture and stir well until combined.
Lastly, add the partially mashed boiled potatoes into the mixture and combine well until all the ingredients are incorporated. Check for salt, adjust if necessary, as per your liking, and set it aside.
5: Folding the lamb roti
• Remove the soaked dough ball onto a flat surface or countertop and start flattening it using your fingers by adding some oil into the hands and keep stretching the dough from all the sides equally until you see a see-through texture. Do not worry if it tears up a bit, as they could be covered as you start rolling it. Keep pulling and stretching the dough as much as you can to get a transparent texture.
• Once the dough is completely flattened out, place a scoop of filling on the corner of the dough and start folding it into a triangular shape, as shown in the video. You can also do a rectangular shape if it is easier for you.
6: Cooking the lamb roti
• Transfer the finished triangular or rectangular shaped vegetable roti’s onto a pan and heat it over medium heat. You do not need to add oil at this stage as the dough already has the oil it needs to fry the lamb rotis.
• Flip the roti’s and keep heating each side at least for around 5 minutes or until you see a nice golden-brown color. It will take some time but make sure that all the sides have been cooked properly. You can use a tong to hold the side that needs to be cooked if it does not stand.
• Remember to heat the pointy edges by holding it using a tong as the dough is much thicker there.
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