Garam Masala sausage with Chapati bread

I'm sorry for being so quiet lately. For some reason I didn't cook anything special or didn't feel like taking a photo. But since the clock skipped an hour and the evenings have more daylight, I felt like this colourful plate needed a photo moment.

Minced meat with Garam Masala with chapati bread and cumin yoghurt sauce.

Meat:

• 500 gram ground lamb or pork • 1 egg • 1 tbsp Garam Masala • 1 tsp salt • 1 tsp paprika powder • 3 ground garlic cloves • 1 tsp chili flakes • 3 to 4 tbsp bread crumbs •

Chapati:

• 1 cup flour • 1 cup whole flour • 2 tbsp oil • 1 tsp salt • ¾ cup water • some extra flour for dusting •

Sauce:

• 1 ground garlic clove • 1 tsp ground cumin • 1 tsp chili flakes • ½ grated cucumber • 1 tbsp parsley • chili oil • 5 big tbsp Turkish yoghurt • pinch of salt • juice of half a lemon •

1. Start with preparing the meat. Mix all ingredients together and form rustic sausage like patties. You can roll meatballs as well, whatever you like.

2. Prepare the sauce. Mix all ingredients together. You might want to grate the cucumber over a strainer and strain some of the liquid out of it before adding it to the yoghurt.

3. Mix the ingredients for the chapaties until a smooth dough forms. Devide into 10 or 12 equal pieces and dust with flour. Roll until super thin, like a tortilla.

4. Fry the meat sausages in some oil or butter until cooked and brown on the outside.

5. Get a cast iron skillet and get it super hot. Cook the chapaties 30 seconds on each side. Set aside under a kitchen towel to keep them warm and soft.

Serve with lettuce and vegetables. I used cucumber, tomatoes, pineapple and pickled red onions. Add extra hot sauce if you like.

Enjoy!