Yield : +/- 90 pieces
Ingredients :
For the plain roti jala base :
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 :
- Mix all ingredients into a food processor & then strain it well
- 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
- Coat the boneless lamb leg with the marinates & keep it covered for a minimum of 12 hours in a refrigerator
- 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.
- To assemble, place the finely sliced Iceberg Lettuce on the cooked roti jala & then with the sliced lamb tandoori, fold it nice & tight
- Serve it with the minty dips on the side
1 Comments
Nice!
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