Haggis Kheema with Tattie Rotis

Ingredients:

For the tattie rotis:
300g maris piper potatoes, peeled and cut into 3cm cubes
1 tbsp rapeseed oil, plus 1 tsp extra for frying the rotis
Sea salt
½ tsp nigella (onion) seeds
125g plain white flour, plus extra for dusting

For the haggis kheema:
3 tbsp rapeseed oil
1 medium leek (250g), finely sliced
1 large onion, peeled and finely chopped
2cm piece fresh ginger, peeled and grated
5 garlic cloves, peeled and minced
2 Indian green finger chillies, very finely chopped
1kg haggis (meat based or vegetarian)
2 tsp ground coriander
2½ tsp ground cumin
½ tsp turmeric
100g yoghurt (coconut flavoured is good, or use a coconut yoghurt as a non-dairy option)
1 generous handful (10g) fresh mint leaves, chopped
1 generous handful (15g) fresh coriander leaves, chopped

Method:

Bring a small pan of lightly-salted water to a rolling boil, then drop in the potato pieces and cook for 12 minutes, or until tender. Drain and leave to dry in the colander. When dry, put the cooked potatoes back into the same pan, add the oil, half a tsp of salt and the nigella seeds, and mash thoroughly. Mix in the flour and knead with your hands until the mix comes together into a uniform ball of dough.

Lightly flour a work surface and lay out a large sheet of greaseproof (waxed) paper. Cut the roti dough into four equal pieces. Take one piece of dough, roll it out into a 6cm-diameter circle (dip the rolling pin in flour if need be), then transfer to the paper and repeat with the remaining dough.

Heat a tsp of oil in a large, non-stick frying pan and, when hot, lay in the rotis and cook for about a minute and a half on each side, until blackened in places and there are no uncooked, doughy spots – as the pan starts to heat up, the roti will cook more quickly, so you may need to reduce the cooking time and/or heat. Cover the cooked rotis with foil and set aside to keep warm while you prepare the kheema.

In the same frying pan, heat the oil for the kheema over a medium heat. When hot, add the leek and onion, and cook for about eight minutes, until soft and translucent. Add the ginger, garlic and chillies, stir to mix and cook for two minutes more.

Crumble in the haggis and cook, stirring frequently, for about eight minutes – it may stick to the pan, but persevere. Stir in the ground coriander, cumin, turmeric and yoghurt, cook for a further four minutes, then taste for seasoning. Add salt a quarter-tsp at a time, mixing and tasting after each addition, then stir in the fresh herbs and serve hot with the rotis.