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© 2023, Jack Black's Brewing Co.



Jack Black Ambassador, Ollie Swart, is back with another seriously delicious recipe... Lamb Kebab Chutney & Roti, made braai-style. This one is perfect for the colder months, so grab some coldies, light the fire and let's go!


Serves 8

Prep time: 40 minutes (with rest time)
Cook time: 10 minutes


• 2 cups bread flour, plus extra for dusting

• 1 tsp salt

• 2 Tbsp melted butter or ghee

• 1 cup boiling water


1. Sift the flour into a mixing bowl and add the salt and melted butter.

2. Gradually add the boiling water (straight from the kettle as it comes to the boil), mixing with a fork until the dough is just cool enough to handle.

3. Using your hands, knead the dough for around 5 minutes until smooth and not sticky anymore. If the dough feels dry, add a little more water; if it’s too sticky, add a little more flour.

4. Once the dough is ready, cover the bowl with a damp cloth and leave it to rest for at least 30 minutes. This will make the rotis soft.

5. After resting, divide the dough into 8 equal portions. 

You can use a scale if you want.

6. Dust your work surface with a little extra flour to prevent sticking. Roll one portion of dough into a ball and flatten it with the palm of your hand. Dust a little flour on top, then roll it flat with a rolling pin to about 20 cm in diameter. Apply gentle pressure while rolling to maintain an even thickness. Repeat with the remaining dough portions.

7. Heat a frying pan over medium–high heat.

8. Once the pan is hot, cook each roti separately for 30 seconds or until small bubbles appear on the surface. Flip the roti and cook for a further 30 seconds. Gently press the edges of the roti with a spatula to help it puff up. Flip the roti again and cook for a few more seconds, pressing down lightly with the spatula to ensure even cooking.

9. Remove the roti from the pan and transfer it to a plate covered with a clean tea towel. Wrap the roti in the tea towel to keep it warm and soft. Repeat with the other rotis, stacking them on the plate under the tea towel.


Yield: 4 servings

Prep time: 20 minutes
Cooking time: 45 minutes



• 2 slices white bread

• 1/2 cup milk

• 500g lamb mince (you can use beef too if you want)

• Half a handful of coriander, roughly chopped

• 6 sprigs of fresh mint, roughly chopped

• 1 onion, finely diced

• 4 cloves garlic, finely grated

• 1 thumb ginger, finely grated

• 1 tsp ground cumin

• 1 tsp ground coriander

• 1 tsp garam masala

• 2 tsp mixed masala (I like Gorima’s Extra Special Kashmiri


• 1/2 tsp turmeric

• 2 fresh green chillies, finely chopped

• 1egg

• Salt to taste

• 100ml sunflower oil


• 50ml of oil from above after you fried the meatballs

• 1/2 tsp black mustard seeds

• 2 onions, finely chopped

• 1 fresh green chilli, split lengthways

• 6 fresh curry leaves

 • 1 tsp Kashmiri chilli powder

• 1 tsp ground cumin

• 1 tsp ground coriander

• 1/2 tsp turmeric

• 6 tomatoes, grated or blended

• 2 tsp sugar

• Salt to taste


Making the Meatballs:

1. Soak the bread in the milk for a few minutes, then squeeze it out and discard the milk.

2. In a large bowl, combine the soaked bread with the remaining meatball ingredients, except the oil. Mix well to ensure even distribution, then shape the mixture into golf ball–sized balls with wet hands.

3. Heat the sunflower oil in a frying pan and fry the meatballs until browned on all sides. Set aside.

Making the Gravy:

1. In a pot, heat the sunflower oil and add the black mustard seeds. When you hear them pop, add the onions, chilli, and curry leaves. Allow to simmer until the onions turn transparent or slightly golden.

2. Stir in the chilli powder, cumin, coriander, and turmeric, and simmer for a minute or so to cook out the spices. Stir continuously to prevent them from burning.

3. Add the grated tomatoes and cook until the tomatoes split from the oil, then add the sugar and mix well. Simmer for 15 minutes.

4. Add meatballs to the chutney and simmer for another 5 minutes.

5. Serve with freshly made roti



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