Dish 360: Marinated lamb shoulder in roti

Roti Rollers head chef Sameer Sharma tells us how to make his 'Lambshank Redemption'
Roti rollers, Chef Sameer, Dubai

Marinated lamb shoulder in roti



90g aata (whole wheat flour)

30g coriander

130g lamb boneless - shoulder part

3g wasabi peas

1g black salt

3g red chilli pickle

8g red raddish

55ml water

4g salt

2g green chilli

5ml lime juice

30g green papaya

5g ginger and garlic paste

2g degi chilli powder

1g garam masala powder

1g mace powder

1g green cardamom powder

20ml mustard oil

40g tomato

2g coriander powder

1g turmeric powder


Cut lamb into 40g pieces each, marinate with papaya paste, ginger and garlic paste, salt, mustard oil, degi chilli, garam masala, mace powder and cardamom powder for six hours.

Skewer and cook in over at 350 (moderate heat) for 15 minutes or until done. Remove, slice thinly, and keep in bowl for usage.

Make pliable dough with whole wheat flour, 1g salt, and water. Roll out dough to 14” diameter, cook quickly on hot griddle without any fat till it’s cooked without any brown spots appearing. Keep it covered with a cloth for next step.

Prepare coriander chutney with coriander, green chilli, salt, black salt and lime juice.

Heat oil in a pan, sauté onion till golden brown, add ginger and garlic paste, tomato, coriander powder, turmeric powder, and salt. Cook until oil starts separating, blend until smooth and set aside.

Spread roti, sprinkle coriander chutney and tikka masala sauce generously, arrange lamb kebab, top with onion, red chilli pickle, dill, wasabi peas, and red radish. 

Close roll, arranging ingredients as tightly as possible.    

Finish on panini grill until it has crisp sides with deep golden marks. (25-30 seconds).

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