2 hours, 15 minutes
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
1 teaspoon ground cumin
1 1/2 teaspoons cayenne pepper
1/4 teaspoon turmeric
2 large tomatoes, halved and thinly sliced
3 serrano chiles, halved, seeded and sliced on the bias
1 teaspoon salt
1. Purée the garlic
and half of the ginger in a blender using a little water as needed, 2 to 3 tablespoons. Set aside in a bowl. Slice the rest of the ginger into thin matchsticks and set aside.
2. Heat the oil
in a large heavy saucepan over high heat. Add the onions and sauté until they turn dark gold, 10 to 12 minutes. Stir frequently so the onions do not burn at the edges. Reduce the heat to medium if the onions start to burn.
3. Add the garlic-ginger purée
and the lamb and continue to brown until the meat juices have almost dried up, 5 to 6 minutes. Add the coriander, cumin, cayenne pepper and turmeric and mix well. Mix in the sliced tomatoes, chiles, reserved ginger and salt. Reduce the heat to low, cover and cook until the meat is tender enough to cut with a fork, about 1 hour 15 minutes.
1 medium onion, thinly sliced (about 2 cups)
1/4 cup chopped cilantro
1/2 teaspoon salt
1/4cup lime juice
before serving, combine the onion, cilantro, salt and lime juice to taste in a bowl and toss together. Cover with plastic and set aside.
1/4 cup oil
3 beaten eggs
1 recipe lamb masala
1 recipe lime-cilantro onions
3 tablespoons green chutney
1/2 cup tamarind and date chutney
1. Heat a large griddle
or heavy skillet over high heat. Place a roti on it and turn after about 30 seconds. Brush lightly with oil and turn again. Oil the second side. Pour about 1 1/2 tablespoons of the beaten eggs onto the roti and spread to cover surface. When the egg starts to firm, flip the roti to cook the egg into a light omelet-like coating on that side, about 30 seconds.
2. Remove the roti
to a plate, egg side down. Place 3 to 4 tablespoons of warm lamb masala in the center lengthwise. Add 2 to 3 tablespoons of lime-cilantro onions, 1 teaspoon of green chutney and 1 tablespoon of tamarind and date chutney. Fold the bottom end of the roti over about 1 1/2 inches and roll like a burrito. Repeat with the remaining rotis. Serve immediately.