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.
Recipe courtesy of Anjum Anand
Tandoori Lamb Wrap
Total:
12 hr 20 min
Active:
10 min
Yield:
5 servings
Level:
Intermediate
Total:
12 hr 20 min
Active:
10 min
Yield:
5 servings
Level:
Intermediate

Ingredients

Marinade 
  • 5 ounces Greek-style yogurt
  • 1/2 small onion, roughly chopped
  • 1 (1-inch) piece fresh ginger, peeled and chopped
  • 1 clove garlic, peeled and chopped
  • 2 tablespoons fresh cilantro leaves
  • 2 teaspoons garam masala
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground fennel seeds
  • 1/2 teaspoon red chile powder
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon vegetable oil
  • 2 teaspoons fresh lemon juice
Lamb
  • 1 pound lamb (leg meat is ideal), bones removed, cut into 1-inch cubes and pierced with a fork
  • 2 tablespoons melted butter, for basting
To serve
  • 5 ready-made flour tortillas, wrapped in foil and placed in the oven for the last 5 minutes of cooking
  • 1/2 onion, finely sliced
  • 2 tomatoes, finely sliced
  • 1 Little Gem lettuce or romaine lettuce, finely sliced
  • 3 1/2 ounces Green chutney, mixed with 3 tablespoons yogurt, to serve

Directions

Special equipment: 10 wooden skewers, soaked in water for 1/2 hour

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.

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