Enjoy delicious Indian takeout in the comfort of your own home! You will be making your own soft and tender paratha-style bread, which you will then serve with a mild & rich lamb curry before finishing it off with a dollop of coriander yoghurt. Wowzers!
Lamb Curry & Cheat’s Paratha
Lamb Curry & Cheat’s Paratha
with coriander yoghurt & cucumber
Hands on Time: 25 - 50 minutes
Overall Time: 45 - 70 minutes
Ingredients:
- Cake Flour
- Cooked Chopped Tomato
- Cucumber
- Curry Paste
- Free-range Lamb Shoulder
- Fresh Chilli
- Fresh Chillies
- Fresh Coriander
- Low Fat Plain Yoghurt
- Onion
- Onions
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Cling Wrap
- Sugar/Sweetener/Honey
- Butter
WHY DOUGH?
Place about ½ cup of flour in a bowl for your paratha, reserving the rest to use for rolling the dough. Add a good pinch of salt to the bowl of flour. Using your hands, rub in 10ml of oil until it starts to look like breadcrumbs. Mix in 35ml of the yoghurt until combined into a sticky ball. If too dry, mix in water in 5ml increments until combined. Use ½ the reserved flour to dust a flat surface. Place the dough on top and knead until smooth. Divide into 2-3 pieces and roll into balls. Cover with cling wrap and pop in the fridge.
CURRYLICIOUS
While the dough is resting, place a pot over a medium heat with a drizzle of oil. When hot, fry the onion chunks for 3-4 minutes until soft and translucent, shifting occasionally. Add the curry paste and ½ the sliced chilli - both to taste! Fry for a minute until fragrant, shifting constantly. Add the lamb chunks and a pinch of salt. Fry for 3-4 minutes until browned, shifting occasionally. Add the cooked chopped tomato and 200ml of water. Mix until fully combined and leave to simmer for 15-20 minutes, until the lamb is tender and the sauce has thickened. Season with a sweetener of choice, salt, and pepper.
CHEAT’S PARATHA
Sprinkle the remaining reserved flour on a flat surface. Remove the dough balls from the fridge and use a rolling pin or bottle to roll out each ball until about 10-12cm in diameter, so they resemble rotis or pancakes. Carefully spread a thin layer of butter over the flattened dough and then sprinkle a pinch of flour over the butter. On completion, roll up each flattened dough into a long rope. Coil each rope into a spiral. Use a rolling pin to flatten each spiral until about 5-10mm thick, and 10-12cm in diameter. Place a pan over a medium-high heat with a knob of butter or drizzle of oil. When hot, add a paratha and fry for 2-3 minutes per side until browned. Repeat with the remaining parathas.
FINAL TOUCHES
Season the cucumber half-moons with salt and pepper and a drizzle of oil. Combine the remaining yoghurt with ½ of the chopped coriander and some seasoning.
DINNER IS SERVED
Bowl up the lamb curry, and serve the paratha and cucumber on the side. Dollop over the coriander yoghurt and garnish with the remaining coriander. Finish with a scattering of the remaining chilli (to taste).
Cake Flour - 150ml
Low Fat Plain Yoghurt - 65ml
Onion - 1
Curry Paste - 15ml
Fresh Chilli - 1
Free-range Lamb Shoulder - 160g
Cooked Chopped Tomato - 100g
Cucumber - 100g
Fresh Coriander - 4g
WHY DOUGH?
Place about 1 cup of flour in a bowl for your paratha, reserving the rest to use for rolling the dough. Add a good pinch of salt to the bowl of flour. Using your hands, rub in 20ml of oil until it starts to look like breadcrumbs. Mix in 70ml of the yoghurt until combined into a sticky ball. If too dry, mix in water in 5ml increments until combined. Use ½ the reserved flour to dust a flat surface. Place the dough on top and knead until smooth. Divide into 2-3 pieces per portion, and roll into balls. Cover with cling wrap and pop in the fridge.
CURRYLICIOUS
While the dough is resting, place a pot over a medium heat with a drizzle of oil. When hot, fry the onion chunks for 4-6 minutes until soft and translucent, shifting occasionally. Add the curry paste and ½ the sliced chilli - both to taste! Fry for a minute until fragrant, shifting constantly. Add the lamb chunks and a pinch of salt. Fry for 3-4 minutes until browned, shifting occasionally. Add the cooked chopped tomato and 400ml of water. Mix until fully combined and leave to simmer for 15-20minutes, until the lamb is tender and the sauce has thickened. Season with a sweetener of choice, salt, and pepper.
CHEAT’S PARATHA
Sprinkle the remaining reserved flour on a flat surface. Remove the dough balls from the fridge and use a rolling pin or bottle to roll out each ball until about 10-12cm in diameter, so they resemble rotis or pancakes. Carefully spread a thin layer of butter over the flattened dough and then sprinkle a pinch of flour over the butter. On completion, roll up each flattened dough into a long rope. Coil each rope into a spiral. Use a rolling pin to flatten each spiral until about 5-10mm thick, and 10-12cm in diameter. Place a pan over a medium-high heat with a knob of butter or drizzle of oil. When hot, add a paratha and fry for 2-3 minutes per side until browned. Repeat with the remaining parathas.
FINAL TOUCHES
Season the cucumber half-moons with salt and pepper and a drizzle of oil. Combine the remaining yoghurt with ½ of the chopped coriander and some seasoning.
DINNER IS SERVED
Bowl up the lamb curry, and serve the paratha and cucumber on the side. Dollop over the coriander yoghurt and garnish with the remaining coriander. Finish with a scattering of the remaining chilli (to taste).
Cake Flour - 300ml
Low Fat Plain Yoghurt - 125ml
Onion - 1
Curry Paste - 30ml
Fresh Chilli - 1
Free-range Lamb Shoulder - 320g
Cooked Chopped Tomato - 200g
Cucumber - 200g
Fresh Coriander - 8g
WHY DOUGH?
Place about 1 ½ cups of flour in a bowl for your paratha, reserving the rest to use for rolling the dough. Add a good pinch of salt to the bowl of flour. Using your hands, rub in 30ml of oil until it starts to look like breadcrumbs. Mix in 100ml of the yoghurt until combined into a sticky ball. If too dry, mix in water in 5ml increments until combined. Use ½ the reserved flour to dust a flat surface. Place the dough on top and knead until smooth. Divide into 2-3 pieces per portion, and roll into balls. Cover with cling wrap and pop in the fridge.
CURRYLICIOUS
While the dough is resting, place a pot over a medium heat with a drizzle of oil. When hot, fry the onion chunks for 6-8 minutes until soft and translucent, shifting occasionally. Add the curry paste and ½ the sliced chilli - both to taste! Fry for a minute until fragrant, shifting constantly. Add the lamb chunks and a pinch of salt. Fry for 3-4 minutes until browned, shifting occasionally. Add the cooked chopped tomato and 600ml of water. Mix until fully combined and leave to simmer for 20-25 minutes, until the lamb is tender and the sauce has thickened. Season with a sweetener of choice, salt, and pepper.
CHEAT’S PARATHA
Sprinkle the remaining reserved flour on a flat surface. Remove the dough balls from the fridge and use a rolling pin or bottle to roll out each ball until about 10-12cm in diameter, so they resemble rotis or pancakes. Carefully spread a thin layer of butter over the flattened dough and then sprinkle a pinch of flour over the butter. On completion, roll up each flattened dough into a long rope. Coil each rope into a spiral. Use a rolling pin to flatten each spiral until about 5-10mm thick, and 10-12cm in diameter. Place a pan over a medium-high heat with a knob of butter or drizzle of oil. When hot, add a paratha and fry for 2-3 minutes per side until browned. Repeat with the remaining parathas.
FINAL TOUCHES
Season the cucumber half-moons with salt and pepper and a drizzle of oil. Combine the remaining yoghurt with ½ of the chopped coriander and some seasoning.
DINNER IS SERVED
Bowl up the lamb curry, and serve the paratha and cucumber on the side. Dollop over the coriander yoghurt and garnish with the remaining coriander. Finish with a scattering of the remaining chilli (to taste).
Cake Flour - 450ml
Low Fat Plain Yoghurt - 170ml
Onions - 2
Curry Paste - 45ml
Fresh Chillies - 2
Free-range Lamb Shoulder - 480g
Cooked Chopped Tomato - 300g
Cucumber - 300g
Fresh Coriander - 12g
WHY DOUGH?
Place about 2 cups of flour in a bowl for your paratha, reserving the rest to use for rolling the dough. Add a good pinch of salt to the bowl of flour. Using your hands, rub in 40ml of oil until it starts to look like breadcrumbs. Mix in 140ml of the yoghurt until combined into a sticky ball. If too dry, mix in water in 5ml increments until combined. Use ½ the reserved flour to dust a flat surface. Place the dough on top and knead until smooth. Divide into 2-3 pieces per portion, and roll into balls. Cover with cling wrap and pop in the fridge.
CURRYLICIOUS
While the dough is resting, place a pot over a medium heat with a drizzle of oil. When hot, fry the onion chunks for 6-8 minutes until soft and translucent, shifting occasionally. Add the curry paste and ½ the sliced chilli - both to taste! Fry for a minute until fragrant, shifting constantly. Add the lamb chunks and a pinch of salt. Fry for 3-4 minutes until browned, shifting occasionally. Add the cooked chopped tomato and 800ml of water. Mix until fully combined and leave to simmer for 25-30 minutes, until the lamb is tender and the sauce has thickened. Season with a sweetener of choice, salt, and pepper.
CHEAT’S PARATHA
Sprinkle the remaining reserved flour on a flat surface. Remove the dough balls from the fridge and use a rolling pin or bottle to roll out each ball until about 10-12cm in diameter, so they resemble rotis or pancakes. Carefully spread a thin layer of butter over the flattened dough and then sprinkle a pinch of flour over the butter. On completion, roll up each flattened dough into a long rope. Coil each rope into a spiral. Use a rolling pin to flatten each spiral until about 5-10mm thick, and 10-12cm in diameter. Place a pan over a medium-high heat with a knob of butter or drizzle of oil. When hot, add a paratha and fry for 2-3 minutes per side until browned. Repeat with the remaining parathas.
FINAL TOUCHES
Season the cucumber half-moons with salt and pepper and a drizzle of oil. Combine the remaining yoghurt with ½ of the chopped coriander and some seasoning.
DINNER IS SERVED
Bowl up the lamb curry, and serve the paratha and cucumber on the side. Dollop over the coriander yoghurt and garnish with the remaining coriander. Finish with a scattering of the remaining chilli (to taste).
Cake Flour - 600ml
Low Fat Plain Yoghurt - 250ml
Onions - 2
Curry Paste - 60ml
Fresh Chillies - 2
Free-range Lamb Shoulder - 640g
Cooked Chopped Tomato - 400g
Cucumber - 400g
Fresh Coriander - 15g
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