4-April-20: The autumn days are kicking in – milder days and that chilly bite to the evening but not too cold yet… just the inspiration to do a curry and I thought given I have plenty of time, make our own roti. I’ve made it before using a Karen Martini recipe with yeast and it has previously turned out rather well and I had yeast in the pantry (as there would be none on the shelves with the Covid panic buying going on), so all good, so I thought !
Unfortunately though, my yeast had “died” and with a high degree of scepticism. I head to the supermarket on the “off chance”. Sure enough the shelves are absolutely spare – I try a second fairly close supermarket “just in case” and Yep, cupboards bare there too.
So I do a bit of googling, as I’m sure I’ve seen rotis made without yeast on MasterChef – sure enough there’s a number of recipes and I chose a bit of a combo, with plain flour, baking soda, salt, sugar, plain yoghurt, oil and water. I can’t remember the specific measurements and there are plenty of recpies out there to try but it was super easy.
We did a dry run, having rested the dough for about 3/4hr for our nibbles (some yummy Yumi’s dips and some of our home grown tomatoes with some olive oil and balsamic). It’s Saturday night, so we thought, given it’s an experiment, we best have some bubbles to help wash it down.
The main course was an adaption of the “Super Food” lamb shank turmeric, kale and chickpea curry recipe from the June 2018 edition of Delicious Australia magazine https://www.delicious.com.au/recipes/lamb-shank-turmeric-kale-chickpea-curry/ttg6ohml
The adaptation was using a lamb shoulder instead – I’d been to the supermarket Friday morning and they had quite a bit of meat around and we LOVE slow cooked lamb shoulder. It was an easy adaptation and essentially followed the recipe except for using lamb shoulder instead ot he shanks. Near the end of the cook, I just shredded the meat and took out the bone.
The roti dough had rested for another hour or so and to be honest, it made much better rotis second time around – so I think the longer for resting the better on this one…
Overall, it ended up being a fabulous rescue with the Rotis, and this Super food curry definitely triggers a Super Happy Soul Food moment – especially paired with a rich savoury King Valley Barbera from one of our favourite King Valley wineries, Dal Zotto (https://dalzotto.com.au/)