• 1serving
  • 10minutes

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Nutrition Info . . .

VitaminsA, B3
MineralsMagnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 150 g loin lamb , trimmed of any excess fat

  2. 1 tbsp tomato puree

  3. 1/2 tsp ground cumin

  4. 1/2 tsp ground turmeric

  5. 1/2 tsp garam masala

  6. 2 tsp olive oil

  7. 1 handful coriander leaves , chopped

  8. 1 cloves garlic , crushed

  9. 1/2 lemons , juice only

  10. 2 cm piece root ginger , grated

  11. 3 tbsp natural yogurt

  12. 1 flatbread

  13. 1/4 white onions , thinly sliced

  14. 1 red chilli , thinly sliced

Instructions Jump to Ingredients ↑

  1. For the lamb: put the lamb in a small dish. Mix the tomato purée, spices and oil together and rub over the lamb. If there's time, marinate for 1-2 hours.

  2. Heat a griddle pan until hot. Cook the lamb for 2 minutes on each side, until lightly charred on the outside and pink and juicy (or cooked to your liking) on the inside. (You could also cook the lamb on a hot barbecue.)

  3. Transfer the lamb to a warm plate and set aside to rest for about 7 minutes.

  4. For the coriander yogurt: mix all the ingredients together in a small bowl. Season to taste with salt and black pepper and set aside.

  5. To serve: place a frying pan over a medium heat. Lay the flatbread in the pan and warm through for 1-2 minutes on each side (you can also heat the flatbread in the oven or under the grill).

  6. Spread the flatbread with the coriander yogurt, then place the rested lamb on top. Scatter over the sliced onion. Roll up the flatbread and cut in half diagonally. Top each half with a couple of slices of chilli, if using, and serve.


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