Indian Lamb Wraps Recipe #54620
Delicious with the exotic flavors of India.
40 min | 30 min prep
SERVES 4
- 4 teaspoons olive oil
- 3/4 cup chopped carrot
- 1/2 cup chopped onion
- 1 teaspoon curry powder
- 1 teaspoon ground cumin
- 1/4 teaspoon ground cardamom
- 1 1/2 teaspoons kosher salt, divided
- pepper
- 1 1/4 lbs boneless lamb, cut into 3/4 inch cubes
- 2 cups cooked basmati rice, warm
- 1/2 cup plain yogurt
- 1/2 cup mango chutney
- 1/4 cup sliced green onion
- 1/4 cup chopped peanuts
- 4 10-inch flour tortillas (I use spinach flavored)
- In a large nonstick skillet, over medium heat, heat 2 teaspoons olive oil.
- Add the next 5 ingredients and 1/2 teaspoon kosher salt.
- Cook, stirring occasionally, for 3-5 minutres or until the onion is translucent; transfer to a bowl.
- Clean skillet and return to stove.
- Add 2 teaspoons of olive oil over high heat.
- Add the lamb and 1 teaspoon kosher salt and pepper to taste.
- Cook, stirring occasionally, for 3 to 5 minutes or until browned on all sides.
- Add the vegetable mixture, rice, yogurt, chutney, green onions, and peanuts; stir to combine.
- Spoon filling mixture onto tortillas and roll-up/wrap.
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5 stars