Lamb-stuffed roti

Instructions

1 In a bowl, sift flour and salt.  Add oil and mix well. Gradually add milk and start kneading the dough. Continue kneading for 4-5 minutes until dough is soft and elastic. Wrap in cling film and allow to rest while you prepare the filling.

2 Heat oil in a large frying pan over high heat. Add onion, chilli, ginger and garlic. Cook for 1 minute.

3 Add mince, red cabbage, carrot and potato and cook for a further 3-4 minutes, stirring to break up the mince.

4 Add chilli powder, coriander and pepper; stir to combine.

5 Reduce heat to low, add salt, lemon juice and garam masala and cook for 5 minutes.

6 . Remove from heat; add tomato, spring onions and spinach and set aside.

7   To assemble, divide dough into 8 equal portions, and form into balls. Roll out each dough ball to a circle of around 20cm diameter. Top each with 120g of the filling. Brush edges with a little water, then fold the sides in to form an envelope around the mix.

8 Heat a large heavy-based pan over a high heat and spray with cooking spray. Cook the stuffed roti in batches for 4-5 minutes each side until golden.

9 Serve with minted yoghurt.