Mumbai Roadside Hot Lamb Sandwich

This is the perfect meal to make after a night out!
Editor
Mumbai Roadside Hot Lamb Sandwich
Martin Poole

I have had too many late nights out in Bombay to count. We used to spend at least one week a year there at Christmas, mostly with friends from London who have roots there and a kicking social life. After a long night out we used to go to a kebab place called Bade Miyan, which roughly translates as “the elder gentleman“ or “head honcho”. To us, it meant succulent kebabs of all types, plain or in breads. This went on until my friend’s mother found out we were eating there and told us we could get kidney failure! I have no idea why… but we did stop going soon after. Those days have gone, but my love of street food remains. This baida roti is fairly easy to make at home and hits the spot after a night out. A tasty, tasty meal. You can make it with minced chicken or Quorn instead, but you will need to cook the onions until golden first, then add the ginger and garlic, then the rest of the ingredients and cook until done.—Anjum Anand, author of I Love India

2
Servings
303
Calories Per Serving
Deliver Ingredients

Notes

For the herb chutney, try this recipe or use your favorite store bought variety.

Ingredients

For the meat filling

  • 2 Tablespoons vegetable oil
  • 1⁄2 red onion, finely chopped
  • 7 Ounces minced (ground) lamb (or see introduction above)
  • 3 large garlic cloves, finely chopped or grated
  • 1/2 Tablespoon finely grated root ginger (peeled weight)
  • 1⁄2–1 Indian green finger chile, finely chopped (optional)
  • 1 small tomato, chopped
  • 2/3 Teaspoons ground cumin
  • 1/2 Teaspoon garam masala
  • Salt
  • 1 small egg
  • Handful of chopped cilantro leaves

For the wrap and to serve

  • Salt
  • 2/3 Cups cup all-purpose flour, or chapati flour, or spelt flour (the first is traditional but I often use the others at home)
  • 1 Teaspoon vegetable oil
  • 5 Tablespoons herb chutney

Directions

For the meat filling

Heat half the oil in a large frying pan, add the onion and cook for 3–4 minutes, then add the minced meat, garlic, ginger, chile, tomato, spices and salt. Bring to a simmer, then cover and cook until the meat is soft and the excess liquid has evaporated, giving the pan an occasional stir and breaking up the meat; it might take 15–20 minutes or so. Drain off any excess fat, tip into a bowl and leave to cool, wiping the pan.

For the wrap and to serve

Meanwhile, make the dough. Add the salt to the flour, with the oil and around 60ml (1/4 cup) water. Knead until smooth; it shouldn’t be too soft. Cover with damp kitchen paper and leave to rest as the lamb cools.

Whisk the egg with a little salt and the coriander. Divide the dough in half, and roll out into 20–23cm (8–9in) squares or rectangles, trying to roll the outer 3cm (1 1/4 in) border a little thinner than the rest.

Using the same pan that you have wiped, add the remaining oil and heat up gently.

Quickly make the stuffed rotis: place half the filling in the center of each flatbread, leaving a 7.5cm (3in) border along the edges. Spoon 3 tbsp of the egg over each. Bring down the upper edge, fold in the sides and then the lower edge to enclose the filling, forming into a flat-ish square.

Place straight into the hot pan, seam sides down, and cook until golden on both sides. Serve hot with the chutney.

Recipes excerpted with permission from I Love India by Anjum Anand, ( Quadrille September 2017)

Nutritional Facts

Total Fat
14g
20%
Saturated Fat
5g
21%
Cholesterol
63mg
21%
Carbohydrate, by difference
21g
16%
Protein
23g
50%
Vitamin A, RAE
9µg
1%
Vitamin B-12
2µg
83%
Calcium, Ca
13mg
1%
Choline, total
4mg
1%
Fiber, total dietary
2g
8%
Folate, total
6µg
2%
Iron, Fe
2mg
11%
Magnesium, Mg
46mg
14%
Niacin
5mg
36%
Phosphorus, P
219mg
31%
Selenium, Se
6µg
11%
Sodium, Na
103mg
7%
Water
153g
6%
Zinc, Zn
3mg
38%