Lamb Frankie (Indian Street Type Sandwich) Recipe

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Lamb Frankie (Indian Street Type Sandwich)
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Ingredients
21
Count
Nutrition
613
Calories
Total time
165
Minutes
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Ingredients:

Directions:

  1. I am putting the assembly ingredients first so you can make sense of the directions following and what they are for :) The actual directions for assembly are at the end.
  2. Assembly.
  3. 8 rotis.
  4. 1/4 cup oil.
  5. 3 eggs, beaten.
  6. 1 recipe lamb masala.
  7. 1 recipe lime-cilantro onions.
  8. 3 tablespoons green chutney.
  9. 1/2 cup tamarind and date chutney.
  10. Heat a large griddle or heavy skillet over high heat. Place a roti on it and turn after about 30 seconds. Brush lightly with oil and turn again. Oil the second side. Pour about 1 1/2 tablespoons of the beaten eggs onto the roti and spread to cover surface. When the egg starts to firm, flip the roti to cook the egg into a light omelet-like coating on that side, about 30 seconds.
  11. Rotis:.
  12. Combine 2 cups of the flour, the sugar and salt into a large mixing bowl. Make a well in the flour and add the yogurt. Use your fingers to add the milk, 1/4 cup at a time just until you have a soft workable dough. set aside, covered, for 15 to 20 minutes.
  13. Divide the dough into 8 pieces and roll each into a ball. dust in flour and flatten into disks 2 1/2 to 3 inches in diameter. Roll out into thin 8-inch rounds.
  14. If freezing or refrigerating, layer between pieces of wax paper or parchment and seal tightly in plastic, then in aluminum foil.
  15. Lamb Masala.
  16. Cut lamb into 1-inch cubes, fat and silver skin trimmed if necessary.
  17. Puree the garlic and half of the ginger in a blender or mortar and pestle, using just enough water to bind, approx 2 tablespoons. Set aside in a bowl. Slice the rest of the ginger into thin matchsticks and set aside.
  18. Heat the oil in a large heavy saucepan over high heat. Add the onions and sauté until they caramelize, 10 to 12 minutes. Stir frequently so the onions do not burn at the edges. Reduce the heat to medium if the onions start to burn.
  19. Add the garlic-ginger purée and the lamb and continue to brown until the meat juices have almost dried up, 5 to 6 minutes. Add the coriander, cumin, cayenne pepper and turmeric and mix well. Mix in the sliced tomatoes, chiles, reserved ginger and salt. Reduce the heat to low, cover and cook until the meat is tender enough to cut with a fork, about 1 hour 15 minutes.
  20. Lime-cilantro onions.
  21. One hour before serving, combine the onion, cilantro, salt and lime juice to taste in a bowl and toss together. Cover with plastic and set aside.
  22. Assembly.
  23. Remove the roti to a plate, egg side down. Place 3 to 4 tablespoons of warm lamb masala in the center lengthwise. Add 2 to 3 tablespoons of lime-cilantro onions, 1 teaspoon of green chutney and 1 tablespoon of tamarind and date chutney. Fold the bottom end of the roti over about 1 1/2 inches and roll like a burrito. Repeat with the remaining rotis. Serve immediately.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 613.31 Kcal (2568 kJ)
Calories from fat 289.01 Kcal
% Daily Value*
Total Fat 32.11g 49%
Cholesterol 57.51mg 19%
Sodium 1846.5mg 77%
Potassium 584.19mg 12%
Total Carbs 58.1g 19%
Sugars 5.73g 23%
Dietary Fiber 7.2g 29%
Protein 22.49g 45%
Vitamin C 13.5mg 22%
Iron 5mg 28%
Calcium 213.5mg 21%
Amount Per 100 g
Calories 200.27 Kcal (838 kJ)
Calories from fat 94.37 Kcal
% Daily Value*
Total Fat 10.49g 49%
Cholesterol 18.78mg 19%
Sodium 602.95mg 77%
Potassium 190.76mg 12%
Total Carbs 18.97g 19%
Sugars 1.87g 23%
Dietary Fiber 2.35g 29%
Protein 7.34g 45%
Vitamin C 4.4mg 22%
Iron 1.6mg 28%
Calcium 69.7mg 21%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 14.1
    Points
  • 16
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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