INDIAN SPICED LAMB WRAPS
Spice up your dinner with this delicious lamb wrap recipe.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Number Of Ingredients 17
Steps:
- Place lamb, cumin, tumeric, cayenne pepper, chopped cilantro, mint, garlic, yogurt, salt, pepper, and water in a large bowl; using your hands, gently mix together. Shape lamb mixture into 12 small, flat, 1/2-inch-thick patties.
- In a large skillet, heat olive oil over medium heat. Cook patties, turning once, until almost cooked through, about 6 minutes. Transfer patties to a wire rack set over a parchment paper-lined baking sheet; keep warm.
- Using tongs, hold naan over a gas flame until lightly toasted, about 30 seconds per side, or wrap stacked naan in damp paper towels, and microwave on high until warm and soft, about 1 minute. To assemble, fill each piece of naan with 3 lamb patties, cucumber, lettuce, cilantro leaves, pickled carrots, and yogurt sauce and fold; serve immediately.
TANDOORI LAMB WRAP
These wraps are the perfect grab-and-go meal. You can also use seasoned yogurt and some fresh chopped cilantro and mint instead of the chutney.
Provided by Food Network
Time 12h20m
Yield 5 servings
Number Of Ingredients 21
Steps:
- Put all the yogurt, onion, ginger, garlic, cilantro, garam masala, cumin, coriander, salt, fennel seeds, chile powder, pepper, oil, and lemon juice into a food processor and blend until smooth. Pour the mixture into a large bowl and stir in the lamb cubes. Mix well to coat the lamb cubes. Cover the bowl and leave to marinate in the refrigerator for as long as possible, preferably overnight. Remove the bowl from the refrigerator and let it come to room temperature an hour before cooking.
- Preheat the grill to medium heat or preheat the oven to 400 degrees F.
- Thread the lamb cubes onto the skewers leaving a space between each piece and place under the grill. Cook for around 5 to 6 minutes, turning halfway through cooking, or until tender. Alternatively, cook in an oven for 8 minutes. Baste the skewers with the melted butter and cook for another minute or 2 for slightly pink meat, or longer if you prefer the lamb well done.
- Divide the lamb pieces into five equal portions and place each portion in the center of a warmed tortilla. Top with a handful of the sliced vegetables and a spoonful of chutney. Roll up and serve.
INDIAN LAMB WRAPS
Make and share this Indian Lamb Wraps recipe from Food.com.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a large nonstick skillet, over medium heat, heat 2 teaspoons olive oil.
- Add the next 5 ingredients and 1/2 teaspoon kosher salt.
- Cook, stirring occasionally, for 3-5 minutres or until the onion is translucent; transfer to a bowl.
- Clean skillet and return to stove.
- Add 2 teaspoons of olive oil over high heat.
- Add the lamb and 1 teaspoon kosher salt and pepper to taste.
- Cook, stirring occasionally, for 3 to 5 minutes or until browned on all sides.
- Add the vegetable mixture, rice, yogurt, chutney, green onions, and peanuts; stir to combine.
- Spoon filling mixture onto tortillas and roll-up/wrap.
SPICED LAMB WRAPS WITH RAMP RAITA
The lamb for these wraps-bursting with flavorful spices and herbs-is cooked in the oven, but it would also be amazing cooked on a grill.
Provided by Anca Toderic
Categories HarperCollins Sandwich Lunch Dinner Spring Lamb Ground Lamb Broil Kid-Friendly Small Plates Ginger Garlic Cucumber Soy Free Peanut Free Tree Nut Free
Yield 4 servings
Number Of Ingredients 21
Steps:
- In a medium bowl, mix the spiced lamb ingredients with 1 teaspoon salt and 1/2 teaspoon pepper. Cover and refrigerate.
- Next, combine the ramp raita ingredients with a couple of pinches of salt and give it a good stir. Cover and refrigerate that too.
- Remove the lamb mixture from the fridge and uncover. Shape into elongated patties, about 5 inches long, and flatten slightly; you should have 10 total.
- Turn broiler to high and place the lamb patties on a small sheet pan. Broil for 10 minutes. Do not turn them halfway through cooking- it will ruin the texture. Remove from the oven and set aside.
- Heat the tortillas (either in the microwave or using tongs to hold them over an open flame for a few seconds) to make them more pliable.
- On a piece of wax paper, place a tortilla, spread some raita on it, then top with a few slices of cucumber, onion, 2-3 lamb patties, a couple of sprigs of cilantro, and microgreens. Roll the tortilla pretty tightly using the wax paper. Twist the edges so all the ingredients are snug inside (like a Tootsie Roll). Let it sit 5 minutes before slicing in half.
HOT CUMIN LAMB WRAP WITH CRUNCHY SLAW & SPICY MAYO
A healthy kebab flatbread - make double the cabbage and carrot coleslaw and have leftovers for lunch
Provided by Good Food team
Categories Dinner, Main course
Time 18m
Number Of Ingredients 11
Steps:
- Heat a griddle pan. Rub the lamb steaks with the oil, cumin and some seasoning. Griddle for about 3-4 mins on each side or until cooked to your liking. Place to one side on a plate to rest.
- In a large bowl, stir the sugar into the vinegar until dissolved. Add the carrots, spring onions, cabbage and some seasoning, and toss together.
- Blitz the whole peppers and the mayo in a food processor. Add a heap of the salad to each flatbread. Slice the lamb, trimming off any excess fat and lay on top of the salad, drizzling with the resting juices. Spoon over the mayo and scatter with a few of the sliced peppers. Roll up and eat. If using pitta, split and stuff. Serve any extra salad on the side.
Nutrition Facts : Calories 661 calories, Fat 29 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 21 grams sugar, Fiber 9 grams fiber, Protein 30 grams protein, Sodium 1.5 milligram of sodium
EASY INDIAN CURRIED LAMB
Very tender and delicious. Can be simmered on stove top or placed in slow cooker for 6 to 8 hours. Add water for more sauce.
Provided by mn
Categories World Cuisine Recipes Asian Indian
Time 1h25m
Yield 4
Number Of Ingredients 11
Steps:
- Heat canola oil in a saucepan over medium heat. Cook and stir onion, garlic, and cumin seeds in the hot oil until onion is browned, 10 to 15 minutes. Add lamb, tomato paste, coriander, salt, garam masala, turmeric, and red chile powder; stir to coat. Cover saucepan and simmer until meat is tender and no longer pink in the center, about 1 hour.
Nutrition Facts : Calories 242.5 calories, Carbohydrate 8.1 g, Cholesterol 53.5 mg, Fat 15.6 g, Fiber 2.3 g, Protein 18.1 g, SaturatedFat 2.5 g, Sodium 1305.4 mg, Sugar 2.8 g
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