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
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
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
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