Indian · Lunch
Spiced Lamb Curry Wrap
Boneless lamb shoulder braised with onion, ginger-garlic paste and garam masala until fork-tender, folded into a warm wheat tortilla with cooling yogurt, cilantro and pickled onion. The gravy is thick and clinging rather than soupy, built on a browned onion and tomato base finished with a squeeze of lime.
$5
15 minsPrep
65 minsCook
80 minsTotal
MediumLevel
Nutrition per serving
612Calories
40.2gProtein
33.8gFat
38.6gCarbs
7.8gSugar
6.1gFiber
812mgSodium
168mgChol
11.9gSat Fat
790mgPotassium
175mgCalcium
4.6mgIron
2.4mcgVitamin B12
12mgVitamin C
gluten-free-adaptable
protein-rich
high-fiber
spice-route
hidden-gems
Instructions
1
Prep
Cube the lamb shoulder into small pieces. Slice the onion thinly. Have both ready on a board.
2
Saute
Heat oil in a small heavy pot over medium heat. Cook onion 6-8 minutes, stirring occasionally, until deeply golden brown at the edges.
3
Bloom
Stir in ginger-garlic paste, garam masala, cumin, turmeric and chili powder. Cook over medium heat for 1 minute until fragrant and oil separates.
4
Simmer
Add lamb cubes and cook over medium-high heat for 4-5 minutes, turning occasionally, until browned. Stir in tomato and 1/4 cup water, scraping the pot base. Cover and simmer over low heat for 45-50 minutes, stirring occasionally, until lamb is fork-tender and gravy thickens; add water if needed to prevent scorching.
5
Finish
Remove from heat. Stir in yogurt off heat until glossy. Season with salt to taste.
6
Warm
Heat tortilla in a dry skillet over medium heat for 20-30 seconds per side until pliable and lightly blistered.
7
Build
Spoon lamb curry along tortilla centre. Scatter cilantro and pickled onion over top. Squeeze lime wedge over the filling.
8
Plate
Fold tortilla into a wrap and place on plate seam side down to serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 340g340g boneless lamb shoulder
- 11 onion
- 2 tbsp2 tbsp ginger-garlic paste
- 1 tsp1 tsp garam masala
- 1 tsp1 tsp ground cumin
- 1/2 tsp1/2 tsp ground turmeric
- 1 tsp1 tsp chili powder
- 1/2 cup120g canned crushed tomato
- 4 tbsp60g plain yogurt
- 2 tsp2 tsp vegetable oil
- 22 whole wheat tortilla (90g)
- 2 tbsp2 tbsp cilantro
- 4 tbsp4 tbsp pickled onion
- 22 lime wedge
- salt to taste
