East African cheesy stuffed Flatbreads
2 Tablespoons of vegetable oil
1 onion, finely chopped
2 garlic cloves, finely grated
3 cm-piece ginger, peeled, finely grated
1 green chilli finely chopped
1 bunch coriander, roots and leaves chopped
1 pack of lamb mince
2 tsp garam masala
1 tsp ground turmeric
1/2 fresh lemon squeezed
2 slices of Pilgrims Choice mature cheddar (20 in total)
280g wholemeal flour, plus 2 tbsp extra
2 eggs, lightly beaten
2 tbsp of ghee
Yoghurt and chopped coriander, to serve
Heat oil in a large frying pan over medium heat.
Add onion, garlic, ginger and chilli and coriander roots. Cook for 7 minutes or until lightly browned.
Add lamb, garam masala and turmeric and cook for a further 10 minutes or until mixture is browned and dry.
Stir through coriander leaves and lemon juice.
Season with salt and pepper and set aside to cool.
Place 280 g flour and 1 tsp salt in a bowl.
Pour in 220 ml warm water and mix to a soft dough.
Transfer dough to a lightly floured work surface and knead for 10 minutes or until smooth and elastic.
Return to bowl, cover with a damp cloth and set aside for at least 1 hour.
Divide dough into 10 golf ball-size pieces.
Transfer to a lightly floured work surface and roll out each piece to form a thin 20 cm round.
Combine 2 tbsp flour and 2 tbsp warm water in a bowl.
In a separate bowl, combine mince mixture and eggs.
Shape 1 cup mixture into a square in the centre of each chapati, lay on the 2 slices of cheese per flat bread.
Fold in sides to enclose filling and seal with flour paste.
Heat 1 tsp ghee in a frying pan over medium heat. Working one at a time, cook chapatis for 2 minutes on each side or until golden.
Repeat with remaining chapatis and ghee.
Serve with yoghurt mixed with chopped coriander.
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