Gunpowder Lamb Recipe
This gunpowder lamb recipe is smoking hot. Spicy lamb served in a roti wrap with an indian salad. Made by Tom and Henry for their Fabulous Baker Brothers show.
Roti is a traditional indian bread, fried and filled with this lamb it’s totally indulgent.
Serve our gunpowder lamb with the indian salad recipe for a perfect combination.You could make this gunpowder lamb recipe with our pitta bread recipe or chapati recipe too.
Please join us on a cookery course at our Hobbs House School.
Our greedy aim is that everyone will leave with a lasting glow, belly and brain happy and full.
Photo: Joe Sarah
Serves 4 (makes six roti)
For the lamb:
4 x 200g lamb neck fillet
1 dried red chilli, crumbled
1 teaspoon turmeric
1 clove of garlic, peeled
1 finger sized piece of cassia bark
1 2cm sized piece of ginger, peeled and roughly chopped
1 teaspoon cumin seeds
A good pinch of sea salt
1 teaspoon coriander seeds
1 teaspoon of black pepper
2 tablespoons of rapeseed oil
For the roti:
300g self-raising flour
1 teaspoon of cumin seeds
½ a teaspoon of sea salt
A good glug of vegetable oil, plus extra for frying and brushing
1 teaspoon of crushed dried chilli
150 ml warm water
2 teaspoon of black onion seeds
For the Indian salad:
2 tablespoons of rapeseed oil
a small bunch of Coriander, leaves picked and chopped
1 teaspoon of black mustard seeds
1 green chilli, finely chopped
1 jar fire-roasted red peppers (marinated)
1 lemon, juiced
4 carrots, peeled and grated
sea salt and black pepper
1 red onion, peeled and very finely sliced
To make the lamb: bash all the spices, ginger, garlic and salt in a pestle and mortar until you have a rough powder.
Mix in the oil, pour over the lamb steaks and leave to marinade while you get on with the rotis and the salad.
To make the roti: mix the flour and salt, cumin, onion seeds and dried chilli into a large bowl, add the oil add enough water to make a soft, but not sticky, dough (about 150ml) add a little more flour or water if needed. Knead gently until smooth. Cover and leave to rest for 5 minutes.
Divide the dough into six equal pieces and roll each one into a thin circle about the thickness of a 20p piece.
Heat a little oil in a heavy-based pan. Roll one of the Roti thinly into a round with a rolling pin, and fry on one side until it puffs up and is speckled brown on the underside. Turn it over and fry on the other side for a couple of seconds, until it too is puffed and speckled brown. Remove from the pan allow the oil to drain off and then hold over an open flame until burnished. Allow the Roti to cool for a few second then wrap a clean tea towel until ready.
To make the salad: heat some oil in a pan and add the mustard seeds allow them to pop then remove from the heat. Pour the mustard seeds and oil over the grated carrot then add the onions, coriander, chopped chilli and lemon juice and mix well.
Slice up the fire-roasted peppers and add to the salad.
Heat a griddle pan until smoking hot and then griddle the lamb for 4 minutes on each side turning from time to time.
Serve the sliced lamb with the salad and rotis with yoghurt on top.