This Sri Lankan dish uses leftover roast lamb, curry spices and flatbreads, fried together with egg and veggies in a delicious coconut-y supper for two
Prep:25 mins
Serves 2
1 black cardamom pod1 tsp fenugreek seeds1 tsp cumin seeds1 tsp coriander seeds4 curry leavesthumb-sized piece ginger, grated1 garlic clove1 tbsp groundnut oil2 rotis, torn into small pieces1 green chilli, finely sliced1 carrot, peeled and sliced into thin strips¼ white cabbage, shredded250g leftover lamb shoulder2 eggs, lightly whisked3 spring onions, finely slicedsmall bunch coriander, to servelime wedges, to serve
STEP 1Heat a frying pan over a medium-high heat, and toast the spices and curry leaves for a couple of mins until just browning and aromatic.STEP 2Use a pestle and mortar to grind the spices with a pinch of salt. Add in the ginger and garlic, and crush until you have a paste.STEP 3Stir together the ingredients for the curry sauce and have all your other ingredients ready.STEP 4Heat a wok over a high heat and add half the groundnut oil. Fry the rotis until starting to brown around the edges, then transfer to a plate.STEP 5Add the remaining oil, followed by the spice paste, and move it around the wok. Add the chilli, carrot, cabbage and lamb, and stir-fry for 5 mins before adding the egg and spring onions. Stir-fry for 2 mins more, mixing the egg in well, then add a couple ladlefuls of the curry sauce, stirring vigorously until the sauce is distributed and the mix is starting to dry. Return the rotis to the pan. Serve garnished with coriander leaves and lime wedges.
