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Tandoori lamb wrap Recipe

Name: Tandoori lamb wrap
Prep time: 480 min
Cook time: 10 min
Yield: 5
Ingredients: 150 oz ml/5flGreek-style yoghurt; ½ small onion (roughly chopped); 1 garlic clove (peeled and chopped); 2.5 piece cm/1infresh ginger (peeled and chopped); 2 tsp each garam masala and ground cumin; 1 tsp ground coriander; tsp ½ground fennel seeds; tsp ¼freshly ground black pepper; 1 tbsp vegetable oil; 2 tbsp fresh coriander leaves; tsp ½red chilli powder (or to taste); 2 tsp lemon juice; 1 tsp salt (or to taste); 400 g/14oz lamb (bones removed, cut into 2cm/1in cubes and pierced with a fork, leg meat is ideal); 2 tbsp melted butter (for basting); 5 in ready-made flour tortillas (wrappedfoil and placedthe oven for the last five minutes of cooking); ½ onion (finely sliced); 2 tomatoes (finely sliced); 1 Little Gem lettuce (finely sliced); 100 oz ml/3½flgreen chutney (mixed with 3 tbsp yoghurt, to serve); in You'll need ten wooden skewers (soakedwater for half an hour)

2 years ago

December 19, 2022

Anjum Anand Fanclub

Tandoori lamb wrap

These wraps are the perfect grab-and-go meal. You can also use seasoned yoghurt and some fresh chopped coriander and mint instead of the chutney.

Prep Time

480 minutes

Cook Time

10 minutes

Servings

MetricUS Imperial

Ingredients

For the marinade

150 oz ml/5flGreek-style yoghurt
½ small onion roughly chopped
1 Garlic Clove peeled and chopped
2.5 piece cm/1infresh ginger peeled and chopped
2 tsp each garam masala and ground cumin
1 tsp ground coriander
tsp ½ground fennel seeds
tsp ¼freshly ground black pepper
1 tbsp vegetable oil
2 tbsp fresh coriander leaves
tsp ½red chilli powder or to taste
2 tsp Lemon juice
1 tsp Salt or to taste

For the lamb

400 g/14oz lamb bones removed, cut into 2cm/1in cubes and pierced with a fork, leg meat is ideal
2 tbsp melted butter for basting

To serve

5 in ready-made flour tortillas wrappedfoil and placedthe oven for the last five minutes of cooking
½ onion finely sliced
2 tomatoes finely sliced
1 Little Gem lettuce finely sliced
100 oz ml/3½flgreen chutney mixed with 3 tbsp yoghurt, to serve
in You'll need ten wooden skewers soakedwater for half an hour

Prep Time

480 minutes

Cook Time

10 minutes

Servings

MetricUS Imperial

Ingredients

For the marinade

150 oz ml/5flGreek-style yoghurt
½ small onion roughly chopped
1 Garlic Clove peeled and chopped
2.5 piece cm/1infresh ginger peeled and chopped
2 tsp each garam masala and ground cumin
1 tsp ground coriander
tsp ½ground fennel seeds
tsp ¼freshly ground black pepper
1 tbsp vegetable oil
2 tbsp fresh coriander leaves
tsp ½red chilli powder or to taste
2 tsp Lemon juice
1 tsp Salt or to taste

For the lamb

400 g/14oz lamb bones removed, cut into 2cm/1in cubes and pierced with a fork, leg meat is ideal
2 tbsp melted butter for basting

To serve

5 in ready-made flour tortillas wrappedfoil and placedthe oven for the last five minutes of cooking
½ onion finely sliced
2 tomatoes finely sliced
1 Little Gem lettuce finely sliced
100 oz ml/3½flgreen chutney mixed with 3 tbsp yoghurt, to serve
in You'll need ten wooden skewers soakedwater for half an hour

Instructions

Place all the marinade ingredients into a food processor and blend until smooth. Pour into a large bowl and stir in the lamb cubes. Mix well and leave to marinate in the fridge for as long as possible, preferably overnight. Bring back to room temperature an hour before cooking.
Preheat the grill to medium. Thread the lamb cubes onto the skewers leaving a space between each piece and place under the grill. Cook for around 5-6 minutes, turning halfway through cooking, until tender. Alternatively, cook in an oven preheated to 200C/400F/Gas 6 for eight minutes. Baste with the melted butter and cook for another minute or two for slightly pink meat, or longer if you want the lamb well done.
Divide the lamb pieces into five equal portions and place each portion in the centre of a warmed tortilla. Top with a handful of the sliced vegetables and a spoonful of chutney. Roll up and serve.

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