Best Indian Lamb Wraps Recipes

INDIAN SPICED LAMB WRAPS

Indian Spiced Lamb Wraps image

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

Ingredients

1 pound ground lamb
1/2 teaspoon ground cumin
1/2 teaspoon ground tumeric
1/8 teaspoon cayenne pepper
1/4 cup chopped fresh cilantro, plus leaves for garnish
2 tablespoons chopped fresh mint
1 clove garlic, grated
2 tablespoons plain Greek yogurt
1 teaspoon coarse salt
1/2 teaspoon freshly ground pepper
1 tablespoon warm water
1 tablespoon olive oil
4 pieces naan
Julienned cucumber, for serving
Lettuce, for serving
Quick Pickled Carrots
Yogurt Sauce

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.

INDIAN LAMB WRAPS

Indian Lamb Wraps image

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

Ingredients

4 teaspoons olive oil
3/4 cup chopped carrot
1/2 cup chopped onion
1 teaspoon curry powder
1 teaspoon ground cumin
1/4 teaspoon ground cardamom
1 1/2 teaspoons kosher salt, divided
pepper
1 1/4 lbs boneless lamb, cut into 3/4 inch cubes
2 cups cooked basmati rice, warm
1/2 cup plain yogurt
1/2 cup mango chutney
1/4 cup sliced green onion
1/4 cup chopped peanuts
4 10-inch flour tortillas (I use spinach flavored)

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.

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