Lamb Roti Pies

Preheat the oven to 180°C (350°F).

Place the lamb pieces into a large oven tray and add the sliced onions and tomatoes. Sprinkle over the salt, baharat, and sumac, then toss everything together so the lamb and vegetables are evenly coated. 

In a small bowl, whisk the water and tomato paste until smooth. Pour it evenly over the lamb mixture in the tray. Cover the tray tightly with foil and bake for 11⁄2 to 2 hours, or until the lamb is fork-tender. Remove from the oven and use two forks to break up and shred the lamb into bite-sized pieces, mixing it with the onions, tomatoes, and pan juices.

Thaw the 12 roti breads just until pliable. Working one at a time, press a roti into each cup of a standard 12-hole muffin tin to create a pie shell with a little overhang. Use your fingers or the base of a small cup to gently ease the roti down so the base and sides are even.

Spoon the lamb mixture into each roti base, filling generously. Gather the overhanging roti up and over the filling to form a parcel. 

Snip off about 0.5 centimetres of any thick excess so the pies aren’t too doughy, but don’t trim too close—you’ll need enough pastry to pinch and seal. Pinch the tops firmly to close each pie.

Brush the tops lightly with milk, then bake at for 25 to 30 minutes, or until the roti is puffed, golden, and crisp. Let the pies rest in the tin for 5 minutes to set, then lift out and serve hot.

 A FEW THINGS YOU’LL WANT TO KNOW

Can I make the lamb as a separate recipe first?
Yes. Cook the Lamb Tomato Bake (the same filling), serve half over couscous or rice, and chill the rest for pies. Chilled filling is easier to spoon and gives neater pies.

Which roti works best?
Use plain frozen roti/roti paratha. Thaw each one only until flexible, then press into the tin straight away. If it warms too much, pop it back in the freezer for a few minutes.

How do I avoid soggy bottoms?
Work with a thick, juicy filling—if there’s excess liquid after baking the lamb, reduce it briefly on the stove. Pack the filling snugly and bake on the middle rack until the roti is crisp.

Milk wash or egg wash?
I prefer milk for a gentle golden colour. Egg gives deeper shine—use it if you like a glossy finish.

Make-ahead and freezing tips?
Assemble and bake, then cool completely. Freeze in airtight containers. Reheat from frozen at 180°C until piping hot and crisp (about 20–25 minutes). Perfect for lunch boxes or busy nights.