Dip in Dormers was created by a group of children from a local school, who were challenged to create a product for Belazu. As it’s name suggests, it’s great as a dip with raw veg or crisps, but here it’s been used as time saving spice paste as it offers a mellow heat with the chickpeas helping to give this easy curry extra depth.
2 tbsp Early Harvest Olive Oil
1 onion peeled and finely chopped
3 garlic cloves peeled and finely chopped
1-inch ginger peeled and finely chopped
1 large green chilli, stalk removed, half finely chopped, half sliced into thin strips
500g lamb mince
Salt and freshly ground black pepper
150g frozen peas
100g Greek yoghurt
1 jar Dip in Dormers
1 lemon juiced
½ bunch fresh coriander, washed and dried
4 roti breads (wraps make a good substitute)
Place a large pan on a high heat and add 3 tbsp olive oil. When hot, add the onion, a pinch of salt and fry quickly for 1 -2 minutes, till the onions are brown at the edges. Add the garlic, ginger and diced finely chopped chilli and fry for another minute, then add the lamb mince. Season generously with salt and pepper and fry for 5 minutes, breaking up the mince with a spoon. Add 150ml water, bring to the boil, then cover and turn the heat to low and simmer for 30 minutes.
Remove the cover and add the peas, yoghurt, Dip in Dormers, lemon juice and stir through to combine then cover and simmer for another 10 minutes. Taste and add more salt if necessary. Keep covered and set aside.
Heat an oven to 100C, then place a frying pan on a high heat and when hot place one of the rotis in the pan. Cook for 1 minute or until it starts to blister and colour, then turn over and cook the other side. Repeat with the remaining rotis then wrap in foil and place in the oven.
Add 2 tbsp olive oil to the pan then carefully break the eggs into the oil, season with a little salt and fry for 2 – 3 minutes. Divide the lamb between bowls then place a fried egg on top, followed by the fresh coriander and a roti alongside.