eCook Meal
Lamb Curry & Cheat’s Paratha
with coriander yoghurt & cucumber
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!
Serving guide
Choose your portion size.
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).
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).
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).
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).
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R1,747.61
for 4 servings · R436.90 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Cooked Chopped Tomato needs 400 gBulk Salad Tomatoes 1.5 kg 1.5 kg at R45.00 · 27% of packR12.00
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Curry Paste needs 60 mlBlue Elephant Yellow Curry Paste 70 g R69.99 · whole pack (size can't be divided)R69.99
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Low Fat Plain Yoghurt needs 250 mlAyrshire Low Fat Strawberry & Litchi Flavoured Drinking Yoghurt 300 ml 300 ml at R19.99 · 83% of packR16.66
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Fresh Chillies needs 2Extra Hot Habanero Chillies 50 g R15.99 · whole pack (size can't be divided)R15.99
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Free-range Lamb Shoulder needs 640 gVegetable Liquid Stock Concentrate Stick Pack 8 x 25 g 25 g at R61.99 · 25.6× packsR1,586.94
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Cucumber needs 400 gMini Cucumbers 350 g 350 g at R31.99 · 1.14× packR36.56
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Fresh Coriander needs 15 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 2% of packR2.47
Not in the Woolies basket — source these elsewhere:
- Cake Flour
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Lamb Curry & Cheat’s Paratha?
The preparation time for Lamb Curry & Cheat’s Paratha with coriander yoghurt & cucumber is between 25 and 50 minutes.
What is the total time required to make Lamb Curry & Cheat’s Paratha with coriander yoghurt & cucumber?
The total time required to make Lamb Curry & Cheat’s Paratha with coriander yoghurt & cucumber is between 45 and 70 minutes.
How many servings does Lamb Curry & Cheat’s Paratha provide?
4 servings
What are the main ingredients in Lamb Curry & Cheat’s Paratha?
Cake Flour, Chilli, Cucumber, Curry Paste, Fresh Coriander, Lamb Shoulder, Onion, Tomato, Yoghurt
What is the nutritional information of Lamb Curry & Cheat’s Paratha?
Calories: 944, Carbs: 103 grams, Fat: grams, Protein: 44.7 grams, Sugar: 10.3 grams, Salt: 661 grams
How do I prepare Lamb Curry & Cheat’s Paratha?
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. 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). 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. 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. 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.
What should be prepared from my kitchen to make Lamb Curry & Cheat’s Paratha?
Cake Flour, Chilli, Cucumber, Curry Paste, Fresh Coriander, Lamb Shoulder, Onion, Tomato, Yoghurt
How many calories does Lamb Curry & Cheat’s Paratha have?
944 calories
How much fat content does Lamb Curry & Cheat’s Paratha have?
grams