Roti Jala Jalur Gemilang with NZ Lamb Tandoori Recipe

Yield : +/- 90 pieces

Ingredients :

For the plain roti jala base :

  • 120ml water
  • 2000ml Anchor Extra Yield
  • 600gm plain flour
  • 4 tbsp cooking oil
  • 4 nos Egg
  • 4 tsp fine salt
  • 20gm turmeric powder
For the lamb tandoori :
  • 3kg boneless lamb leg
  • salt to taste
  • 30gm course black pepper
  • 1/2 nos lemon juice
  • 9pkt (110gm) x Anlene Plain Yogurt
  • 5 nos bombay onion (finely chopped)
  • 10 pcs minced garlic
  • 6" grated ginger
  • 150gm garam masala powder
  • 30gm cayenne pepper
  • Yellow + red food grade colors
For the dipping sauce :
  • 6 pkt (110gm) x Anlene Plain Yogurt
  • 150gm Mint Jelly
  • Salt & Pepper to taste
Other Ingredients :
  • 500gm finely sliced iceberg lettuce
Method :
  1. Mix all ingredients into a food processor & then strain it well
  2. To marinate the lamb, mix the salt, course black pepper, lemon juice, Anlene Plain Yogurt, Bombay Onion, garlic, ginger, garam masala powder, cayenne pepper and also yellow & red food grade coloring
  3. Coat the boneless lamb leg with the marinates & keep it covered for a minimum of 12 hours in a refrigerator
  4. Bake the marinated lamb tandoori untuk its 'welldone' in the texture. Slice it thinly & then coat it with the remaining tandoori sauce from the previous baking process.
  5. To assemble, place the finely sliced Iceberg Lettuce on the cooked roti jala & then with the sliced lamb tandoori, fold it nice & tight
  6. Serve it with the minty dips on the side

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