Madras Lamb Curry With Roti

Ingredients

2 tablespoons peanut oil

pounds diced lamb

2 mediums onions chopped

2 cloves garlic crushed

1 tablespoon ground cumin

2 tablespoons ground coriander

2 tablespoons garam masala

1 teaspoon chili powder

1 cinnamon stick

5 mediums tomatoes chopped

3 cups beef stock

1 2/3 cups coconut cream

1 1/2 cups chickpea flour

1 1/2 cups whole wheat flour

1 1/2 cups plain flour

1 1/2 teaspoons salt

80 grams ghee

2 tablespoons cilantro finely chopped

1 cup warm water approximately

Preparation

Heat half of the oil in large heavy based pan, cook lamb in batches until browned all over

Heat remaining oil in same pan, cook onion and garlic stirring until onion is soft. Add spices, chili and cinnamon, cook, stirring, about 2 minutes or until fragrant

Return lamb to pan with tomatoes and stock, bring to a boil, simmer, uncovered, 1.5 hours (can be frozen, as is or in portions, covered at this stage.

Add coconut cream, simmer, uncovered about 10 minutes or until the sauce has thickened

Roti

Sift flours and salt into large bowl, rub in ghee. Stir in coriander and just enough water to for a soft dough. Knead on floured surface about 5 minutes or until dough is smooth and elastic. Divide dough into 16 pieces, roll each piece into a 17 cm round roti. Stack roti between pieces of plastic wrap the cover completely with plastic wrap to avoid drying out. (can be frozen as is or in portions, at this stage.) cook roti in batches, on heat oiled grill plate( or grill or