On the heat. Hot

Ingredients

• 500 g lamb stir-fry strips
• 6 godhamba or paratha rotis, cut in strips
• 3 eggs, beaten
• 2 onions, sliced · 1 leek, sliced
• 2 carrots, julienned
• 3 green chillies · 10 curry leaves
• 2 tbsp ginger–garlic paste
• 2 tbsp Sri Lankan curry powder
• 200 ml thick curry gravy or stock
• Soy sauce · lime · coriander

Method

1. Get a wide pan or flat griddle very hot. This dish is made at speed, so have everything cut and within reach before you start.
2. Strips in, seared hard for two minutes, then out.
3. Onion, leek, carrot, chilli and curry leaves in, three minutes. Ginger–garlic and curry powder, one minute.
4. Push aside, egg in, scrambled hard, then broken up through the vegetables.
5. Roti strips and the meat back in. Now chop everything together with two metal spatulas or a cleaver, for two full minutes, adding the gravy in splashes. The rhythmic chopping is the dish and the name.
6. Soy, lime and coriander. Straight onto the plate.

Cook's note. The best leftover dish in this book. A cup of yesterday's mutton curry and a stack of roti feeds four people in fifteen minutes.

← Back to The Lamb Book