Community is cookin’!

Pencilwork. Photography. Poetry. Prose. Alliteration aside, readers have submitted a variety of creations for the Community page.

Time to broaden the palate!

Fran Nolan, chef-owner at Boom! in the Blenheim CBD, shared his recipe for Curried Lamb Rump Roti with lettuce, cucumber, shallots and sambal sauce. It’s a flavourful sandwich, quick to prepare.

Have a dish which you like making? Give us a taste of your cooking!
Email [email protected] with the recipe.

Curried Lamb Rump Roti
By Fran Nolan

Ingredients
500g lamb
1tbsp garlic and ginger paste
1tbsp rendang curry paste
1tsp canola oil
6 x roti breads (buy from Asian supermarket)

For greens:
1 head shredded iceberg lettuce
1 cucumber sliced
1 bunch spring onions sliced
Crispy shallots
½ cup chopped coriander and mint

For sambal:
300g cayenne chilli
½ onion
1tsp garlic ginger paste
1tbsp sugar
Juice of 2 limes
1tbsp fish sauce
1tsp salt
½ cup coriander

Directions

Slice lamb rump into thin strips. Marinade in garlic ginger paste, curry paste and oil –leave for at least an hour or overnight.

Blend sambal sauce ingredients in food processor.

In a hot pan, fry marinated lamb slices for 3 to 5 minutes until cooked. Add some salt (to taste).

In another pan, fry the roti breads until crispy.

Place lamb over the roti. Add the lettuce, cucumber, shallots and herbs. Pour on sambal sauce.

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