Atlas Masterclass

Lamb chops, devilled cashews, kottu roti

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INGREDIENTS‭:‬

Lamb chops

Kottu Roti curry base

Devilled cashews

Roti

Egg

Carrot

Spring onions

Cabbage

Coriander (½ supplied)

Lemon (½ supplied)

Vegetarian: Mushrooms

 

WHAT YOU’LL NEED‭:‬ 2 medium saucepans, knife, chopping board

PANTRY STAPLES‭:‬ Cooking oil (vegetable or grape seed), salt

ALLERGENS: Garlic, onion, wheat, gluten, cashew

These instructions are to serve two people. When cooking for one, four or six the same techniques apply but the preparation and cooking times may change

 

METHOD:

1. Cook the roti: Heat a splash of oil in a frying pan over medium high heat. Cook the roti, in batches, for three minutes each or until crisp and puffed. Remove the roti from the pan and use the pan for the vegetables.

2. Cook the lamb: Meanwhile, sprinkle a little salt over the lamb. Heat a splash of oil in another medium saucepan over high heat. Cook the lamb for four minutes per side or until browned and cooked medium, or to your liking.

3. Prepare the vegetables: Wash all the vegetables. Cut the carrot, cabbage and spring onion whites into matchstick size pieces. Roughly cut the coriander. Cut the lemon into wedges. Slice the spring onion greens thinly into rounds.

4. Cook the vegetables: Reheat the frying pan. Add the carrot, cabbage and spring onion whites. Stir fry for three minutes or until slightly softened. Add the egg and cook for one minute until the egg is just set. Remove the vegetables from the pan. Add the curry base to the same pan, lower the heat, bring to the boil to heat through.

5. Prepare to serve: Place the roti, cooked vegetables and half of the coriander and half of the spring onions on a board or bowl. Chop all the ingredients together. Combine the chopped ingredients with the curry.

6. To serve: Divide the kottu roti and lamb chops between the serving plates. Top with the devilled cashews, remaining coriander and remaining spring onions.

 

VEGETARIAN METHOD:

1. Cook the roti: Heat a splash of oil in a frying pan over medium high heat. Cook the roti, in batches, for three minutes each or until crisp and puffed. Remove the roti from the pan and use the pan for the vegetables.

2. Cook the mushrooms: Meanwhile, sprinkle a little salt over the mushrooms. Heat a splash of oil in another medium saucepan over medium heat. Cook the mushrooms for three minutes per side or until browned and cooked through.

3. Prepare the vegetables: Wash all the vegetables. Cut the carrot, cabbage and spring onion whites into matchstick size pieces. Roughly cut the coriander. Cut the lemon into wedges. Slice the spring onion greens thinly into rounds.

4. Cook the vegetables: Reheat the frying pan. Add the carrot, cabbage and spring onion whites. Stir fry for three minutes or until slightly softened. Add the egg and cook for one minute until the egg is just set. Remove the  vegetables from the pan. Add the curry base to the same pan, lower the heat, bring to the boil to heat through.

5. Prepare to serve: Place the roti, cooked vegetables and half of the coriander and half of the spring onions on a board or bowl. Chop all the ingredients together. Combine the chopped ingredients with the curry.

6. To serve: Divide the kottu roti and mushrooms between the serving plates. Top with the devilled cashews, remaining coriander and remaining spring onions.

For downloadable pdf version, click here.