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lamb kuttu roti

Lamb kuttu roti

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




- 1 lb lamb, cut into bite-sized pieces

- 1 cup kuttu flour (buckwheat flour)

- Olive oil

- Salt

- Black pepper

- Paprika

- Garlic powder

- Onion powder

- Dried oregano







1. In a mixing bowl, combine the kuttu flour with a pinch of salt and pepper.

2. Gradually add water and knead the mixture to form a dough. The dough should be soft and pliable.

3. Divide the dough into small golf-sized balls and roll them out into thin rotis.

4. In a skillet, heat a tablespoon of olive oil over medium-high heat.

5. Place the roti on the skillet and cook for 1-2 minutes on each side until golden brown spots appear. Set aside.

6. In the same skillet, add another tablespoon of olive oil and heat it up.

7. Season the lamb with salt, black pepper, paprika, garlic powder, onion powder, and dried oregano.

8. Add the seasoned lamb to the skillet and cook until it is browned on all sides.

9. Place the cooked lamb on a plate and cover it with foil to keep it warm.

10. In the same skillet, add the remaining rotis and cook them for 1-2 minutes on each side until they are heated through.

11. Serve the lamb kuttu roti by placing a piece of roti on a plate and topping it with the cooked lamb.

12. Optional: You can also add some chopped herbs or a squeeze of lemon juice for added flavor. Enjoy your delicious and simple lamb kuttu roti!

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