Like the look of these mega lamb wraps? Chances are you've got leftover lamb if you enjoyed the popular spring-time meat as part of your Sunday roast. But rather than assuming your only option is another roast dinner this evening – we love the but two in a row can be a little overkill – why not switch things up with these super tasty Tandoori-inspired lamb wraps. They're simple to make, packed full of flavour and require a pretty limited list of ingredients – which is great news given the current climate.
Below, we'll teach you how to flavour your meat. Then, you can load it up in a naan bread or tortilla wrap with a load of salad, yoghurt and mango chutney for a whole new take on leftover lamb. This is one of our favourites and we're sure it's sure to be enjoyed by all the family. After all, it's essentially just a healthier take on something you might pick up from a kebab shop.
Tandoori lamb wraps
- Shredder leftover lamb
- Naan bread or tortilla wrap (you could even make your own naan bread using our guide)
- Salad – we love lettuce, rocket, white onion, tomatoes and cucumber
- Mint yoghurt – shop bought or homemade
- Mango chutney
- Ground coriander
- Ground cumin
- Chilli powder
- Olive oil
- Salt and pepper, for seasoning
1. If you're making naan breads, this should be your first step. If not, jump to step two.
2. Next, begin prepping your salad. Finely chop lettuce, tomato and cucumber, and slice the white onion to create small, half moon shapes. If you're making mint yoghurt (you can do so by combining a little natural yoghurt with mint sauce, fresh mint and paprika), this should also be done at this stage. Set aside once you're happy with the quantities.
3. Add a little oil to the pan. Then, once it's hot, add the ginger, garlic and other spices. Combine thoroughly in an effort to make a paste. Cook for a few minutes.
4. Once you're happy with the paste, add your lamb to the pan and cover with spices. Lightly fry off until thoroughly heated through. We'd recommend a low and slow warming to allow the flavours to infuse as much as possible.
5. Place your naan bread, or tortilla wrap, on a plate and load up with lamb, salad and plenty of mint yoghurt and mango chutney to prevent it from being too dry.