Mumbai Frankie Rolls

Ingredients

• 4cm piece of fresh root ginger
• 4 garlic cloves
• 1 tbsp malt vinegar
• ½ tsp Kashmiri chilli powder or mild paprika
• ¼ tsp garam masala
• ½ tsp ground cumin
• 1 tsp Greek yoghurt
• 400g boned leg of lamb, diced into bite-sized pieces
• 2 tbsp vegetable oil
• salt to taste
• 2 green bird’s eye chillies, finely chopped
• 30ml malt vinegar
• 1 red onion (about 100g), thinly sliced
• juice of ½ lemon
• 4 frozen parathas
• 2 eggs, lightly beaten
• Mint and Coriander Chutney (see below)
• 40g cashew nuts
• 20g fresh coriander leaves
• 40g fresh mint leaves
• 1.3cm piece of fresh ginger chopped
• 1 small bird’s eye chilli
• 1 tsp sugar
• juice of 1 lime
• salt to taste

Steps

1. Pound the ginger and garlic to a coarse paste using a pestle and mortar. Put the paste in a large bowl and add the vinegar, chilli powder, garam masala and cumin. Stir well, then add the yoghurt. Add the lamb and mix well to coat the meat thoroughly. Leave to marinate for a few hours or preferably overnight.
2. When ready to cook, start to prepare the assembly ingredients. Put the chopped chillies in a small bowl, add the vinegar and set aside to soak. In a separate bowl mix the red onion with the lemon juice and a generous pinch of salt. Mix well and let them soak too while you fry the lamb
3. Place a frying pan over a medium heat and add the oil. When hot, add the lamb and fry for 12–15 minutes, stirring continually to make sure it doesn’t dry out or stick to the pan (add a splash of water – around 20ml – if necessary). Season to taste and remove from the heat. Keep warm while you assemble the frankies
4. Heat a separate dry frying pan and add a paratha to cook it through for 2–3 minutes. Flip it over and add 3 tablespoons of the beaten egg, spreading it well over the paratha. Let the underside cook, then flip it again to cook the eggs for a few seconds. The paratha will begin to fluff up and form a pillowy base for the stuffing. Transfer the paratha to a plate while you make the remaining parathas
5. To assemble- Place a small portion of the cooked spicy lamb on the eggy paratha, add a few onion slices and spread over 2 teaspoons of chutney. Sprinkle 1 teaspoon of the chilli-flavoured vinegar over the top. Roll up the Frankie and wrap in foil or secure with a toothpick. Repeat with the other parathas and eat while still warm.
6. For the Mint & Coriander Chutney Soak the cashew nuts in warm water for 20–30 minutes, until softened. Transfer the nuts to a blender with a little of their soaking water, add the rest of the ingredients and blitz to a smooth fine paste. Season to taste. Add a little more water to make a slightly runny dipping chutney. Decant the chutney into a bowl, refrigerate and use within a few days. Image Helen Cathcart