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MOCK Lamb Massaman Curry, Toasted Roti & Cucumber Relish

Serves: 4

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