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Lamb dopiaza pancake with spicy salsa

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
by Brian Turner

From Ready Steady Cook

Method


  1. For the lamb dopiaza, heat the oil in a frying pan over a medium heat and cook the onion until soft. Add the lamb and fry for 3-4 minutes.

  2. Add the tomato, curry powder and yoghurt, stir well and bring to a simmer, then set aside to keep warm.

  3. For the pancake, place the flour, egg and milk into a large bowl and whisk together to form a batter the consistency of double cream.

  4. Heat the vegetable oil in a frying pan over a medium heat and wipe out the excess with kitchen paper.

  5. Place a large spoonful of the pancake batter into the pan and swirl to coat the base of the pan. Cook until the base is golden-brown, then flip or turn over using a fish slice and cook on the other side.

  6. For the salsa, place all the salsa ingredients (not the yoghurt) into a bowl, season with salt and freshly ground black pepper and mix well.

  7. To serve, place the pancake onto a serving plate, fill with the lamb dopiaza and roll up like a cigar. Top with the salsa and a dollop of yoghurt.

Ingredients

For the lamb dopiaza

  • 1 tbsp vegetable oil
  • ½ onion, finely sliced
  • 100g/3½oz lamb leg steak, cut into strips 1cm/½in thick
  • 1 ripe tomato, seeds removed, chopped
  • 1 tsp curry powder
  • 1 tbsp Greek-style yoghurt

For the pancake

  • 5 tbsp plain flour
  • 1 free-range egg
  • 50ml/1¾fl oz milk
  • 1 tbsp vegetable oil, for frying

For the salsa

  • 1 garlic clove, finely chopped
  • pinch chilli powder
  • ¼ onion, finely chopped
  • ½ ripe tomato, seeds removed, finely chopped
  • small handful fresh coriander, chopped
  • 1 tbsp olive oil
  • 1 tsp white wine vinegar
  • salt and freshly ground black pepper
  • Greek-style yoghurt, to serve

Shopping List

Lamb dopiaza pancake with spicy salsa

Fruit and vegetables

Tins, packets and jars

Cooking ingredients

Dairy, eggs and chilled

Meat, fish and poultry

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