Tiffany L. Sawyer
Corporate Director of Culinary and Beverage
First Hospitality

Aussie Select^® Tikka Masala Lamb Ham Kathi

Recipe courtesy of Tiffany L. Sawyer
Sponsor: Aussie Select^®

Servings: 6

Ingredients

Paratha (Yield 6):

• 2 c whole wheat flour, plus extra for rolling
• ¼ tsp salt
• 2 tsp oil blend
• Clarified butter, as needed

Green Chutney (Yield 2 ¾ c):

• 1 tsp ground cumin, toasted
• ¼ tsp salt
• 1 Tbsp fresh lemon juice
• 2 cloves garlic, grated
• 1 Tbsp grated ginger
• 2 serrano chiles
• 1 ½ c cilantro leaves
• ½ c mint leaves
• 1 ½ Tbsp roasted unsalted peanuts
• ¼ c avocado oil

Harissa Yogurt Sauce (Yield 1 ½ c):

• 1 c plain Greek yogurt
• 1 clove garlic, grated
• 2 Tbsp harissa paste
• 2 Tbsp fresh lime juice
• 1 tsp ground cumin, toasted
• ½ tsp ground coriander, toasted
• 3 Tbsp honey
• ½ tsp fine sea salt
• 2 Tbsp avocado oil

Pickled Vegetables (Yield 8 oz):

• 1 c rice wine vinegar
• 1 c sugar
• 2 Tbsp kosher salt
• 2 oz thinly sliced serrano chile
• 3 oz julienned red onion
• 1 ½ oz thinly sliced pickling cucumber

Tikka Masala Lamb Ham Kathi (per serving):

• 1 Tbsp avocado oil
• 4 oz thinly sliced Aussie Select^® Tikka Masala Lamb Ham
• 1 oz blanched white potato, ½-in dice
• ½ oz green peas
• 1 paratha
• 1 Tbsp Green Chutney
• 1 Tbsp Harissa Yogurt Sauce
• ½ oz Pickled Vegetables

Directions

Paratha:

1. In a bowl, combine the flour, salt, oil and ¾ c water.
2. Knead with your fingers until the dough is soft and pliable, adding a little water if the dough is too dry or a little flour if it is too sticky. Wrap the dough in plastic and bench rest it for 25–30 minutes.
3. Divide the dough into 6 balls, rolling them until smooth.
4. With a rolling pin and extra flour, roll out each ball 6 inches wide.
5. Fold the left third of the dough into the middle and brush it with butter. Fold the right third over the middle and brush with butter. Fold the bottom up and the top down to create a square and brush with butter again.
6. Roll out the dough again to 6 inches wide.
7. On a preheated cast-iron pan or a flat top, cook the paratha until it bubbles, adjusting the heat to keep it from burning. Flip it over and cook the other side, pressing it lightly with a spatula.
8. Repeat with the remaining dough balls.

Green Chutney:

1. Reserving the oil, combine the ingredients in a blender with ¼ c water.
2. Puree until smooth, then drizzle in the oil while blending. Taste and adjust seasoning.
3. Cover and refrigerate.

Harissa Yogurt Sauce:

1. In a bowl, whisk together the ingredients until combined. Taste and adjust seasoning.
2. Cover and refrigerate.

Pickled Vegetables:

1. Combine the vinegar, sugar, salt and serrano in a pot and bring to a simmer. Stir just to dissolve the sugar and salt.
2. Remove and allow the brine to cool to room temperature.
3. Pour it over the onions and cucumber. Cover and refrigerate for 1 day before serving.

Tikka Masala Lamb Ham Kathi:

1. For each serving, heat the oil in a pan and sear the lamb to heat it through.
2. Add the potato and peas and stir to sear.
3. Put the paratha on a hot flat top to warm on each side.
4. Put the warm paratha on a square of foil and spread the Green Chutney on half of the paratha and the Harissa Yogurt Sauce on the other half.
5. Spoon the warm filling on top and add the Pickled Vegetables.
6. Roll the kathi up and secure it with the foil.

Chef Notes

The kathi should be eaten out of hand like street food.

Project Management: Summit F&B
Photography: Carlos Garcia // Food Styling: Peg Blackley