Spicy lamb wraps

Spicy lamb wraps

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  • 4
  • Easy
  • 20 minutes
  • 1 hour
  • Val de Vie Shiraz 2007


  • 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

Cooking Instructions

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

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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