Cover with damp kitchen paper and leave to rest as the lamb cools.
Whisk the egg with a little salt and the coriander. Divide the dough in half, and roll out into 20–23cm (8–9in) squares or rectangles, trying to roll the outer 3cm (1¼in) border a little thinner than the rest.
Using the same pan that you have wiped, add the remaining oil and heat up gently.
Quickly make the stuffed rotis: place half the filling in the centre of each flatbread, leaving a 7.5cm (3in) border along the edges. Spoon 3 tbsp of the egg over each. Bring down the upper edge, fold in the sides and then the lower edge to enclose the filling, forming into a flat-ish square.
Place straight into the hot pan, seam sides down, and cook until golden on both sides. Serve hot with the chutney.
