Taste Magazine
Login/Register
Menu
  • Home
  • Recipes
    • Breakfast
    • Lunch
    • Dinner
    • Starters
    • Mains
    • Desserts
    • Drinks
    • View all
  • Ingredients
    • Asparagus
    • Avocado
    • Beetroot
    • Berries
    • Cheese
    • Chicken
    • Mielies
    • Potatoes
    • Spinach
    • View all
  • Dishes
    • Chakalaka
    • Braai
    • Fridge desserts
    • Mediterranean
    • Sandwiches
    • Plant-based
    • Potjies
    • View all
  • Occasions
    • Birthdays
    • Ramadan
    • Eid
    • Easter
    • Pesach
    • Diwali
    • Hanukkah
    • Christmas
    • New Year’s Eve
  • Popular
    • South African
    • Air fryer
    • Braai
    • Five-ingredients or less
    • 30 minutes or less
    • Great Value
  • Win
    • Competitions
    • Competition Winners
  • Culture
    • Articles
    • How To
    • Columns
    • Glossary
  • WList™ great value hub
  • WCellar
  • Login
  • Contact Us
  • Newsletter sign up
Editor’s picks
Strawberry tart with lemon posset
Berry recipes

Strawberry tart with lemon posset

20 minutes
Beer-box (braai) platter
Braai recipes

Beer-box (braai) platter

30–40 minutes
Rum-and-raisin rusks
Rusk recipes

Rum-and-raisin rusks

35–40 minutes
  • Home
  • Recipes
  • cucumbers
Mongolian lamb

Mongolian lamb

2 to 3 hours
Cold beetroot soup
Soup recipes

Cold beetroot soup

1 hour
Spicy tomato granita
Cocktail recipes

Spicy tomato granita

Chicken tikka salad

Chicken tikka salad

Tostados with prawn ceviche and avocado
Avocado recipes

Tostados with prawn ceviche and avocado

10 minutes
Calamari curry with yoghurt dressing

Calamari curry with yoghurt dressing

Pimms
Cocktail recipes

Pimms

Asian chicken salad

Asian chicken salad

Cold soba noodles with peanut sauce
Nut recipes

Cold soba noodles with peanut sauce

3 minutes
Lamb burger with tzatziki, roasted red pepper and coriander sprouts
Burger recipes

Lamb burger with tzatziki, roasted red pepper and coriander sprouts

25 minutes
Grilled lamb chop with greek salad
Chops recipes

Grilled lamb chop with greek salad

10 minutes
Spicy lamb wraps

Spicy lamb wraps

1 hour
Load more
  • Taste Magazine
  • shop online at woolworths. Shop Now
© 2026 Woolworths holdings limited. All rights strictly reserved.
  • Advertise
  • Contact Us
  • Privacy Policy
  • Terms & Conditions
  • Media24
Please login or register to favourite a recipe.
Login/Register

Spicy lamb wraps

By Abigail Donnelly
4
Easy
20 minutes
1 hour

Ingredients

  • 500 g lean boneless lamb, cubed
  • 1–2 T sunflower oil
  • Sea salt and freshly ground black pepper
  • 2 T tikka masala paste (more if you like it spicier)
  • 1 x 400 g can tomatoes, crushed
  • 50 g tatsoi or baby spinach leaves
  • To make the cucumber yoghurt, mix together:

  • ½ English cucumber, shredded
  • 1 cup thick plain yoghurt
  • A handful of coriander leaves
  • 1 fresh green chilli, chopped (optional)
  • Sea salt and freshly ground black pepper
  • Naan breads, for serving

Method

In a wide, heavy-based pan over a medium heat, brown the lamb and onion in the oil, stirring often to prevent catching.
Season lightly, then reduce the heat and stir in the curry paste until well coated.
Add the tomato, stirring to loosen the browned bits. Simmer, uncovered, stirring every now and again, for 40 minutes, or until the lamb is tender and the sauce well reduced. Check seasoning. Turn off the heat and stir in the tatsoi or spinach.
Spoon the hot lamb mixture onto warm naan breads. Serve with cucumber yoghurt.
LEFTOVERS? Serve the lamb mixture bunny-chow style in a hollowed out bread roll, with hot pickles for extra bite.
Per serving: 3156.8 kJ, 52 g protein, 33.6 g fat, 57.5 g carbs