Indian Spiced Lamb Wraps Food

INDIAN SPICED LAMB WRAPS

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 SPICED LAMB CHOPS WITH CUCUMBER SALAD

Steps:

• To make the cucumber salad, Slice the cucumber and onion thinly and add to a medium bowl.
• Dissolve the sugar in the lemon juice/vinegar and add the salt and pepper. Pour over the cucumber and onion and allow to marinate for 10-15 minutes before serving.
• Combine all the spices, garlic, ginger and olive oil in a small bowl and set aside.
• Rub the spice mixture into the lamb chops and repeat on the over side.
• Pan-fry/grill the lamb chops in a pre-heated pan/grill. You can also cook the lamb in the oven or on an outdoor grill/braai.
• Cook your lamb chops for 3-4 minutes per side and allow to rest for 5 minutes before serving.

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.

INDIAN TANDOORI SPICED LEG OF LAMB

Steps:

• In a bowl combine yogurt with ALL remaining ingredients (except the leg of lamb) whisk to blend well.
• Place the leg of lamb in rack in a roasting pan.
• Coat the leg with yogurt mixture all over.
• Cover the lamb with plastic wrap (do not use foil to cover the lamb).
• Refrigerate for 24 hours.
• Set oven to 375 degrees.
• Roast the lamb uncovered for about 1-1/2 hours (for medium-rare cook until temperature reads 125F on a meat thermometer, make certain that the thermometer does not touch the bone).
• Let rest for 15 minutes before serving.
• Delicious!

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.

BOMBAY LAMB WRAPS

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.

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 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.

INDIAN SPICED BARBECUED LAMB

Steps:

• Using a hand blender or mini food processor, whizz marinade ingredients to a smooth paste, then season with salt. Lay the lamb in a ceramic dish and coat with the marinade. Cover in cling film and leave to marinate in the fridge for at least 4 hrs or preferably overnight.
• If you are using a charcoal barbecue, wait for the coals to become white and glowing (light the barbecue about an hour before you want to cook the lamb). If using a gas barbecue, cook the lamb over medium heat. Lift lamb out of the marinade and barbecue, flesh-side down, for about 25 mins. Flip it over and give the fat side about 15 mins. When the lamb has a dark brown crust and is cooked to your liking, leave it to rest on a board for 15 mins. (If the weather forces you indoors, the lamb can be roasted at 220C/200C fan/gas 7 for about an hour for pink meat; the breads can be cooked on a very hot griddle).
• To serve, carve the lamb into thick slices and scatter with the coriander and some of the Pickled red onion (see below). Serve the remaining onion in a dish alongside the raita and breads (see recipes, below).