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MOCK Lamb Massaman Curry, Toasted Roti & Cucumber Relish

Serves 4

Mockcurry Recipe Shot

Ingredients

Method

  1. Slice shallots and fry on a low heat with half the coconut oil until cooked.
  2. Add the cumin, coriander, curry paste and cinnamon and fry for 2 minutes.
  3. In a separate pan heat the remaining coconut oil and pan fry the MOCK lamb until crisp around the edges and coloured.
  4. When MOCK lamb is cooked add tamari sauce and toss to mix before adding the shallot mix.
  5. Add coconut milk and 400 ml water and bring to the boil, then reduce to a simmer.
  6. Add coconut sugar and lime juice to season before adding the tomatoes and WOWbutter.
  7. Slice the cucumber in half length-ways and remove the seeds with a teaspoon. Finely slice into crescents.
  8. Sprinkle over the pickling spice and nigella seeds and place in a bag or vacuum sealer to quick pickle.
  9. Cook the roti from frozen in an oiled frying pan until browned on both sides
  10. Serve as shown.

Used in this recipe

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