Medu Vada

Crispy ring-shaped urad lentil fritters served with coconut chutney and sambar, a South Indian breakfast staple.

Ingredients

• 1 kg lamb shoulder
• 2 cups roti
• 2 tsp minced garlic
• 2 tsp red chili powder
• 3 tbsp ghee
• 2 cauliflower florets, chopped
• a handful of fresh mint, chopped
• tamarind paste, to taste
• 500ml chicken stock
• 1 tsp ground coriander
• a generous handful of yellow onions

Instructions

1. 1

   Gather and prep the naan bread and red lentils, measuring everything out so it is ready to go.

2. 2

   Heat neutral vegetable oil in a non-stick pan over medium heat until warm but not smoking.

3. 3

   Add the curry leaves and fresh spinach, cooking gently until softened, about 3-4 minutes.

4. 4

   Stir in the red lentils, season with ground cumin, and cook until just done, about 20 mins.

5. 5

   Warm the naan bread alongside, turning once, until heated through and lightly toasted.

6. 6

   Plate the naan bread and spoon the cooked mixture over the top.

💡 Tips