Sri Lankan Lamb Hopper
For 2 (For 4)
Lamb Strips: 1 pack (2 packs)
Onion: 1 (2)
Aubergine: 1 (2)
Green Chilli: 1 (2)
Fresh Coriander: 1 bunch (2 bunches)
Curry Leaves: 1 sprig (2 sprigs)
Savoury Tarka: 1 sachet (2 sachets)
Crushed Ginger: 1 sachet (2 sachets)
Crushed Garlic: 1 sachet (2 sachets)
Aromatic Spice Blend: 1 pod (2 pods)
Tomato Puree: ½ can (1 can)
Palm Sugar: 1 pod (2 pods)
Hopper Batter: ½ bag (1 bag)
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.
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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