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

  • Prep:25 mins
    Cook:20 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 911
  • fat 60g
  • saturates 32g
  • carbs 42g
  • sugars 14g
  • fibre 9g
  • protein 47g
  • salt 2.5g


  • 1 black cardamom pod
  • 1 tsp fenugreek seeds
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 4 curry leaves
  • thumb-sized piece ginger, grated
  • 1 garlic clove
  • 1 tbsp groundnut oil
  • 2 rotis, torn into small pieces
  • 1 green chilli, finely sliced
  • 1 carrot, peeled and sliced into thin strips
  • ¼ white cabbage, shredded
  • 250g leftover lamb shoulder
  • 2 eggs, lightly whisked
  • 3 spring onions, finely sliced
  • small bunch coriander, to serve
  • lime wedges, to serve
  • 200ml coconut milk
  • 1 tsp curry powder
  • 1 tbsp soy sauce
  • 1 tbsp tomato purée


  1. Heat a frying pan over a medium-high heat, and toast the spices and curry leaves for a couple of mins until just browning and aromatic.

  2. Use a pestle and mortar to grind the spices with a pinch of salt. Add in the ginger and garlic, and crush until you have a paste.

  3. Stir together the ingredients for the curry sauce and have all your other ingredients ready.

  4. Heat a wok over a high heat and add half the groundnut oil. Fry the rotis until starting to brown around the edges, then transfer to a plate.

  5. Add the remaining oil, followed by the spice paste, and move it around the wok. Add the chilli, carrot, cabbage and lamb, and stir-fry for 5 mins before adding the egg and spring onions. Stir-fry for 2 mins more, mixing the egg in well, then add a couple ladlefuls of the curry sauce, stirring vigorously until the sauce is distributed and the mix is starting to dry. Return the rotis to the pan. Serve garnished with coriander leaves and lime wedges.

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