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Indian-style Lamb Stuffed Roti

24 Pieces


Ethnic Cuisine

Nutritional Facts Per Serving

4.9 g
12 g
1 g
Show All Nutrition Facts

Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 110
  • Fat 4.7 g
    • Saturated   1.7 g
    • + Trans 
  • Cholesterol 22 mg
  • Sodium   177 mg
  • Carbohydrate 12 g
    • Fibre   1 g
    • Sugars  
  • Protein 4.9 g
    • Vitamin A 1 %
    • Vitamin C 2 %
    • Calcium 1 %
    • Iron 4 %


Place the lamb, onion, garlic and ginger in a non-stick skillet and cook over medium heat until the lamb is cooked through. Add the curry powder and stock or beer and cook 2 to 3 minutes, or until the stock or beer has almost evaporated; stir in the cilantro and season with salt. Cool the mixture to room temperature, and then mix in the egg. Lay three roti flat on a work surface. Divide and spread an equal amount of the lamb mixture on each roti. Top with the other three roti. In a lightly oiled, nonstick pan, set over medium heat, cook the roti for 2 to 3 minutes or until the lamb is heated through and the egg is cooked. Cool for a minute and then cut each stuffed roti into 8 wedges; arrange on platter and serve with mango chutney for spooning on top.

Note: Roti, an Indian-style flat bread, is available in the deli department.

Serving Suggestions

Create a feast of an Asian-style appetizers by serving the stuffed roti with some of the other finger foods found in our website recipe collection, such as Tandoori Chicken Wings with Mint Chutney, Jumbo Prawn Satay with Sweet and Sour Papaya Sauce and Smoked Tuna Sushi with Sesame Ginger Dip.

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