Lamb roti rolls
These mildly spiced lamb mince roti rolls are perfect for lunch or dinner. Serve the roti rolled with fresh crunchy salad or with roti on the side.
Ingredients
Method
Ingredients
- 2 teaspoons oil
- 1 large onion, finely diced
- 3 garlic cloves, grated or 1 ½ teaspoons crushed garlic
- 1 teaspoon ground cumin
- ¼ celery*, cut into small cubes or thinly sliced
- 400g lamb mince
- 200g can chopped tomatoes (½ can) *
- Salt and pepper, to taste
- 5 roti or wholemeal wraps
- 100g sour cream*
Salad
- 2 large carrots, grated
- ½ cucumber*, sliced
- 60g (½ packet) seasonal salad leaves*
- ½ bunch parsley*, rinsed and dried. Leaves and stalks chopped.
* These ingredients are shared with other recipes from the weekly meal planner.
Method
- Combine salad ingredients in a bowl, set aside.
- Heat oil in a large frying pan on the stove over medium-high heat. Add onions and sauté until softened. Add garlic and cumin and stir fry until fragrant.
- Add celery and cook for around 5 minutes or until slightly softened.
- Add lamb mince and mix until cooked. Stir through chopped tomatoes, salt and pepper. Bring to a simmer, test taste adding more pepper if needed.
- To serve, heat roti as suggested on the packet instructions and place the mince, salad and sour cream on the table for everyone to make their own. Or place a piece of roti on a plate, spread with sour cream, add handfuls of salad topped with spiced mince and roll or fold over.
Cooking tips:
- Jazz up the salad with walnuts, sliced almonds, pumpkin seeds, sunflower seeds, or your favourite dried fruit mixed through.
Adapt it:
- Beef, pork, chicken or a plant-based mince can also be used.
- To make this gluten free, simply use gluten free wraps or serve the mince and salad with rice.
- Use lite sour cream if you prefer.
Kid friendly alternatives:
- If your kids prefer their veges not mixed, keep them separate so they can add to suit their taste.
- Avoid adding salt when cooking.
Leftover tips:
Can be eaten for lunch the next day.