Ingredients
Green onion roti
Method
1.Combine lamb and tandoori paste in a large bowl. Cover; refrigerate for 30 minutes.
2.Meanwhile, make green onion roti: stir cumin in a small dry frying pan, over medium heat, for 1 minute or until fragrant. Combine cumin, green onion, chickpea flour and xantham gum in a large bowl; season. Add buttermilk, the water and oil; stir to form a firm dough. Divide dough into eight balls.
3.Place flour balls on a flat surface with extra chickpea flour; roll out each ball into 2mm thick, 12cm rounds. Brush a heated small frying pan with ghee; cook roti, over high heat, for 1 minute each side or until lightly golden and cooked through. Transfer to a plate, cover with foil to keep warm. Repeat with remaining roti dough and ghee.
4.Place vegetables to pickle; drain. Add herbs; toss to combine cucumber, radish, vinegar and sugar in a medium bowl; toss until sugar dissolves. Stand for 5 minutes to allow.
5.Cook lamb on a heated oiled grill plate (or barbecue or grill) for 2 minutes each side or until cooked as desired. Cover lamb; rest for 5 minutes before serving with cucumber salad and roti.
Brush roti with garlic oil for a garlic flavour. Roti can be made a day ahead. to reheat, warm in a heated dry frying pan, or wrap in foil and place in a 180°c/350°f preheated oven for 10 minutes or until heated through.
Note
