Note: The rotis can be made in advance and frozen, uncooked (no need to thaw before cooking). The lamb masala can be made in advance. The lime-cilantro onions should be made about 1 hour before serving. Serve with green chutney and tamarind and date chutney.
2 1/2 cups flour, divided
1 teaspoon sugar
1 teaspoon salt
1/4 cup plain yogurt
1/2 to 3/4 cup milk
1. Sift 2 cups of the flour, the sugar and salt into a large mixing bowl. Make a well in the flour and add the yogurt. Mix with your fingers while adding the milk, one-fourth cup at a time. Use only enough milk to form a soft, pliable dough. Dust with a little of the remaining flour and set aside, covered, for 15 to 20 minutes.
2. Divide the dough into 8 equal parts and roll each into a ball. Dredge in flour and flatten into disks 2 1/2 to 3 inches in diameter. Roll out into thin 8-inch rounds, using flour as needed to keep them from sticking.
3. If freezing or refrigerating, layer between pieces of wax paper or parchment and seal tightly in plastic, then in aluminum foil.
6 cloves garlic
1 (2-inch) piece ginger root, peeled and cut in half
3 tablespoons oil
2 large onions, thinly sliced (about 3 1/2 cups)
1 1/2 pounds boneless lamb leg meat, cut into 1-inch cubes, fat and silver skin trimmed if necessary
1 tablespoon ground coriander