Lamb "Kathi" Roll

If you haven't tried a kathi roll yet - run don't walk! To the kitchen we mean.

In this version we brought together the dynamite duo that is Mogambo and Smoki + lamb and wrapped it all up in a fried-egg-lined scallion pancake (not traditional but it works like a dream!) with green chutney. We're not drooling, you're drooling! 

[Of course, you could swap the pancake for a paratha, which is what the original recipe calls for and is a genius move to begin with or even a flour tortilla if you're in a real pinch!]  

Serves 2

Prep time: 15 minutes (plus marination time)

Cooking time: 15 minutes

Ingredients:

• 200g lamb shoulder or neck
• 2 scallion pancakes/paratha
• 2 eggs 
• 2 tbsp Mogambo Spiced Garlic Spread
• 2 tbsp Smoki Seasoning Salt
• 1 bunch of coriander
• ½ inch ginger
• 1 clove of garlic
• 1 tbsp Zesti Seasoning Salt
• ½ a lime
• 2 tbsp yogurt
• 1-2 tsp cooking oil

Method:

1. Cut the lamb into slices, they don’t have to be thin, as you want them to stay juicy in the middle. Add the Mogambo, Smoki and half the yogurt, and stir to combine. Set aside in the fridge for at least 15 minutes, but you can let it marinade overnight if you want to be extra organized (good for you!)
2. For the green chutney, combine the coriander, stems and all, ginger, garlic, Zesti, the juice of half a lime, and half of the yogurt in a blender. Blend until smooth-ish. You want it to be a sauce, but not completely smooth. 
3. Beat two eggs in bowl and set aside. 
4. Cook the scallion pancakes/parathas according to package instructions. It’s usually in a pan of med-high heat for 2 mins-ish on each side. Don't turn the pan off! Leave aside covered by a towel or aluminum foil so they don’t dry out. 
5. In the same pan, add a touch more oil and add half the beaten egg mixture. Cook for 45 seconds to a minute until the the fried egg is about 80% cooked. Throw one scallion pancake back in to the pan on top of the egg! Cook for another 20 seconds and flip. Take it off and then do it all over again for the second roll.  
6. Heat a pan over a high heat. When it’s smoking, add the oil, then the lamb. Spread out in the pan, and leave to cook without stirring for 1-2 minutes, so it can form a good crust at the bottom. When it’s almost cooked, stir it, let cook for a further 30 seconds, and remove from the pan. If they’re still slightly pink, don’t worry about it, they’ll continue to cook while you assemble to kathi roll. 
7. To assemble, liberally spread the green chutney onto the scallion pancakes, then add the lamb. Roll them up, add some veg if you feel like being a little healthy, and devour them. I hope you cooked both of them for yourself, because you’ll want another one. 

Notes: Add whatever veggies you like. We added pickled red onions, but you can add lettuce, spinach, pepperoncini, shredded carrots etc.

Make it vegetarian: Prepare the exact same way, only using diced paneer instead of sliced lamb.