Best Indian Spiced Lamb Wraps Recipes

INDIAN LAMB WRAPS

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

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.

INDIAN SPICED CHICKPEA WRAPS

Steps:

• For pineapple raita, mix first 4 ingredients., For wraps, in a large nonstick skillet, heat oil over medium-high heat; saute onion until tender. Add ginger, garlic and seasonings; cook and stir until fragrant, about 1 minute. Stir in chickpeas and tomatoes; bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 5-8 minutes, stirring occasionally., To serve, place spinach and chickpea mixture on tortillas. Top with raita and roll up.

INDIAN-SPICED BEEFY LETTUCE WRAPS

Steps:

• In a large skillet, cook beef, onion and garlic over medium heat until beef is no longer pink and onion is tender, 6-8 minutes, breaking up beef into crumbles; drain. Stir in chutney, soy sauce and garam masala; heat through. Add salad mix (reserve packets); cook and stir until slightly wilted, about 5 minutes., Combine coconut milk and reserved dressing packet until smooth. Spoon beef mixture into lettuce leaves; sprinkle with contents from reserved toppings packet. Drizzle with coconut milk mixture and top with mango.