Salomie

Step 1: Mix 14 oz plain flour and 1 tsp salt in a bowl, add 2 tbsp sunflower oil and most of 1 cup warm water, and knead to a soft, smooth dough, adding the rest of the water if it feels dry.

Step 2: Roll the dough into one large thin sheet, spread it with 2 ⅛ oz butter, roll it up tightly like a Swiss roll and cut into 6 pieces. Coil each piece like a snail, cover and leave to rest while the curry cooks.

Step 3: Heat 3 tbsp sunflower oil in a heavy pot over a medium heat and add 1 cinnamon stick, 3 green cardamom pods, 1 tsp fennel seeds and 12 curry leaves; let them crackle for 30 seconds.

Step 4: Add 1 onion and cook until golden.

Step 5: Stir in 1 ½ tbsp ginger-garlic paste, 2 tbsp Cape Malay or medium curry masala, ½ tsp ground turmeric and 1 tsp ground coriander with a splash of water and fry for 1 minute until the oil turns red and fragrant.

Step 6: Add 1 ⅔ lb boneless mutton or lamb shoulder and 1 ¼ tsp salt and turn it in the spices over a medium-high heat until it is well coated and no longer pink on the outside.

Step 7: Add 2 tomatoes and 1 ¾ cups water, cover and simmer over a low heat until the mutton is nearly tender.

Step 8: Add 14 oz potatoes and cook uncovered, stirring now and then, until the potatoes are soft and the sauce has reduced to a thick masala that clings to the meat with almost no liquid left.

Step 9: Flatten each dough coil and roll it into a thin round about 22 cm across.

Step 10: Cook each roti in a dry heavy pan over a medium-high heat for about 1 minute a side, brushing with the rest of ⅔ oz butter, until it puffs and has golden-brown spots. Scrunch it gently between your hands to open the layers, and keep warm under a cloth.

Step 11: Spoon a sixth of the curry down the middle of each roti, scatter with 2 tbsp fresh coriander, fold in the sides and roll it up into a fat parcel. Eat warm.