Hen Stefani, Robert Paneer-o … just a couple of pun-tactic names from the menu at Roti Rollers. The restaurant has two branches in Dubai under the direction of Master Chef, Samer, and aims to overcome the stigma of Indian food being greasy and spicy. Check out the recipe below for their Lamb Shank Redemption (get it?).
"Lamb Shank Redemption" Wrap
Roti Rollers
Ingredients
- 90g Aata (whole wheat flour)
- 30g Coriander
- 130g Lamb boneless - shoulder part
- 3g Wasabi peas
- 1g Black salt
- 3g Red chili pickle
- 8g Red radish
- 80g onion, red julienne
- 55ml Water
- 4g Salt, cooking
- 2g Green chilly
- 5ml Lime juice
- 30g Green papaya
- 5g Ginger-garlic paste
- 2g Degi chilly powder
- 1g Garam masala powder
- 1g Mace powder
- 1g Green cardamom powder
- 20ml Mustard oil
- 40g Tomato
- 2g coriander powder
- 1g Turmeric powder
Directions
- Cut lamb into 40g pieces each, marinate with papaya paste, ginger & garlic paste, salt, mustard oil, degi chilly, garam masala, mace powder and cardamom powder for 6 hours, skewer and cook in oven at 350 (moderate heat) for 15 minutes or just done, remove, slice thinly and keep in a 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 its cooked without any brown spots appearing, keep it covered with a cloth for next step.
- Prepare coriander chutney with coriander, green chilly, salt, black salt and lime juice.
- Heat oil in a pan, saute onion till golden brown, add ginger & garlic paste, tomato, coriander powder, turmeric powder and salt. Cook until oil start separating, blend until smooth and keep aside.
- Spread roti, sprinkle coriander chutney and tikka masala sauce generously, arrange lamb kebab, top with onion, red chilly pickle, dill, wasabi peas, and red radish.
- Close roll, arranging ingredients as tightly as possible.
- Finish on Panini grill till it has crisp sides with deep golden marks (25-30 seconds).
Information
- Category
- Sandwiches
- Yield
- 8