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The World Food Recipe Box

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Sri Lankan Lamb Hopper


Sri Lankan Lamb Hopper

Ingredients:

Allergens in bold

Lamb Strips

Onion

Aubergine

Green Chilli

Coriander

Savoury Tarka (mustard)

Fresh Curry Leaf

Crushed Ginger (sulphur dioxide and sulphites)

Crushed Garlic (sulphur dioxide and sulphites)

Aromatic Spice Blend

Tomato Purée

Palm Sugar

Dosa Batter

Nutritional Information:

Per serving: Energy (kcal) 855 Fat 16g of which saturates 3g Carbohydrates 123g of which sugars 19g Protein 69g Salt 1.44g

Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.

Recipe Description:

Anglicised as a ‘hopper’, the appam of South India and Sri Lanka is such an ingeniously simple idea, you’ll wonder why it hasn’t been adopted worldwide: a pancake that is not so much an edible plate as an edible bowl. Made from a batter of ground rice (and sometimes lentils), hoppers carry a slightly tangy, refreshing taste along with their comforting interplay of crispy and fluffy textures— making them the perfect accent to this deeply savoury lamb curry, with its intoxicating fresh curry leaf aroma and the earthy fruitiness of aubergines.

  • Preparation time:

    For 2 - 20 minsFor 4 - 35 mins
  • Cooking time:

    For 2 - 50 minsFor 4 - 80 mins

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