Lamb Frankie (Indian Street Type Sandwich)

“The description of the frankie as a street vendor sandwich seems awfully mild for what the recipe I found in the LA Times describes. A recipe I went looking for after reading a fabulous description of one at Slashfoods blog. I haven't made this yet, but oh i am looking forward to doing so and hope to read reviews from those brave enough to take the plunge. The note from the LA Times suggests the Roti can be made days before and frozen, and used without thawing. The lamb masala also can be made early. Don't make the lime-cilantro onions until shortly before serving. Suggestions for accompaniments are green chutney and/or tamarind and date chutney. time on prep/active are guesstimates.”
2hrs 45mins

Ingredients Nutrition


  1. I am putting the assembly ingredients first so you can make sense of the directions following and what they are for :) The actual directions for assembly are at the end.
  2. Assembly.
  3. 8 rotis.
  4. 1/4 cup oil.
  5. 3 eggs, beaten.
  6. 1 recipe lamb masala.
  7. 1 recipe lime-cilantro onions.
  8. 3 tablespoons green chutney.
  9. 1/2 cup tamarind and date chutney.
  10. Heat a large griddle or heavy skillet over high heat. Place a roti on it and turn after about 30 seconds. Brush lightly with oil and turn again. Oil the second side. Pour about 1 1/2 tablespoons of the beaten eggs onto the roti and spread to cover surface. When the egg starts to firm, flip the roti to cook the egg into a light omelet-like coating on that side, about 30 seconds.
  11. Rotis:.
  12. Combine 2 cups of the flour, the sugar and salt into a large mixing bowl. Make a well in the flour and add the yogurt. Use your fingers to add the milk, 1/4 cup at a time just until you have a soft workable dough. set aside, covered, for 15 to 20 minutes.
  13. Divide the dough into 8 pieces and roll each into a ball. dust in flour and flatten into disks 2 1/2 to 3 inches in diameter. Roll out into thin 8-inch rounds.
  14. If freezing or refrigerating, layer between pieces of wax paper or parchment and seal tightly in plastic, then in aluminum foil.
  15. Lamb Masala.
  16. Cut lamb into 1-inch cubes, fat and silver skin trimmed if necessary.
  17. Puree the garlic and half of the ginger in a blender or mortar and pestle, using just enough water to bind, approx 2 tablespoons. Set aside in a bowl. Slice the rest of the ginger into thin matchsticks and set aside.
  18. Heat the oil in a large heavy saucepan over high heat. Add the onions and sauté until they caramelize, 10 to 12 minutes. Stir frequently so the onions do not burn at the edges. Reduce the heat to medium if the onions start to burn.
  19. Add the garlic-ginger purée and the lamb and continue to brown until the meat juices have almost dried up, 5 to 6 minutes. Add the coriander, cumin, cayenne pepper and turmeric and mix well. Mix in the sliced tomatoes, chiles, reserved ginger and salt. Reduce the heat to low, cover and cook until the meat is tender enough to cut with a fork, about 1 hour 15 minutes.
  20. Lime-cilantro onions.
  21. One hour before serving, combine the onion, cilantro, salt and lime juice to taste in a bowl and toss together. Cover with plastic and set aside.
  22. Assembly.
  23. Remove the roti to a plate, egg side down. Place 3 to 4 tablespoons of warm lamb masala in the center lengthwise. Add 2 to 3 tablespoons of lime-cilantro onions, 1 teaspoon of green chutney and 1 tablespoon of tamarind and date chutney. Fold the bottom end of the roti over about 1 1/2 inches and roll like a burrito. Repeat with the remaining rotis. Serve immediately.

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