Dish 360: Marinated lamb shoulder in roti
Marinated lamb shoulder in roti
90g aata (whole wheat flour)
130g lamb boneless - shoulder part
3g wasabi peas
1g black salt
3g red chilli pickle
8g red raddish
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
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).