Ingredients for Indian Lamb Wraps
- 4 teaspoons olive oil
- Carrot
- 1 medium onion, chopped
- Curry Powder
- Ground Cumin
- Ground Cardamom
- 1.5 teaspoons kosher salt
- Black pepper to taste
- Boneless Lamb
- Cooked Basmati Rice
- Plain Yogurt
- Mango Chutney
- Green Onion
- 1/4 cup roasted peanuts, chopped
- 10 Inch Flour Tortillas
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How to Make Indian Lamb Wraps
- Heat 2 teaspoons of olive oil in a large nonstick skillet over medium heat.
- Add the chopped onion, minced garlic, grated ginger, green chilies, and chopped tomatoes. Season with 1/2 teaspoon kosher salt.
- Cook, stirring occasionally, for 3-5 minutes, or until the onion is translucent and softened.
- Transfer the vegetable mixture to a bowl and set aside.
- Clean the skillet and return it to the stove.
- Add the remaining 2 teaspoons of olive oil to the skillet and heat over high heat.
- Add the ground lamb and season with 1 teaspoon kosher salt and black pepper to taste.
- Cook, breaking up the lamb with a spoon, for 3-5 minutes, or until browned on all sides.
- Add the cooked rice, yogurt, chutney, green onions, and chopped peanuts to the skillet.
- Stir to combine everything thoroughly and heat through for 2 minutes.
- Spoon the lamb mixture onto the tortillas.
- Add your favorite toppings (optional) and roll up or wrap tightly.
Nutrition Information (Approximate per serving)
Sodium
50 g
Sugar
20g
Fat
83g
Carbs
22g
