Spiced Lamb Wraps With Ramp Raita Recipes

Steps:

• Heat the oil in a large pan, add the onion and cook for a few mins to soften. Add the garlic, stir for 1 min, then add the frozen mince. Cook until defrosted and nicely browned, then stir in the curry paste, tomatoes, potatoes and half a can of water. Season well, then cover with a lid and simmer for 20 mins or until the potatoes are nearly cooked.
• Remove the lid and simmer for a further 10-15 mins until the liquid has reduced and the sauce clings to the potatoes and mince. Add the peas, stir through until defrosted, then serve with the warm wraps and yogurt.

Steps:

• Season chops on both sides with salt and pepper, sprinkle with rosemary, and set aside for 15 to 20 minutes.
• Put a large sauté pan or skillet over medium-high heat. Add olive oil and swirl to coat bottom of pan. When oil is hot, add chops in one layer, without crowding. (If necessary, use two pans or work in batches.)
• Cook chops until nicely browned on first side, about 4 to 5 minutes. (Maintain brisk heat, but adjust if they seem to be browning too quickly.) Flip chops and cook to medium-rare, until red juices rise on surface, 2 to 3 minutes more. Remove chops to a serving platter and keep warm.
• Return pan to stovetop over medium-high heat. Add a little olive oil if pan looks dry, then add shallot and cook until lightly browned, about 2 to 3 minutes. Add anchovies, mashing them with the back of a spoon, to combine.
• Add chopped ramps (or garlic, if using), capers, olives and red pepper and stir to incorporate shallot mixture. Raise heat to high and add white wine. Cook rapidly until reduced by half. Add chicken broth and simmer until slightly thickened, about 5 minutes. Stir in lemon juice and zest and turn off heat.
• Meanwhile, roughly chop reserved green ramp tops, if using, and mix with chopped parsley. Stir parsley mixture into sauce. Spoon sauce generously over lamb chops and serve.

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.