Indian Lamb Wraps
Bursting with bold Indian spices and vibrant flavors, these Indian Lamb Wraps are a delightful fusion of hearty comfort food and zesty freshness. Juicy, spiced lamb mince seasoned with garam masala, cumin, and coriander is complemented by a refreshing cucumber-mint yogurt sauce and crisp lettuce, tomato, and onion. Wrapped in warm, pillowy flatbreads like naan or pita, these wraps are perfect for a quick weeknight dinner or a crowd-pleasing lunch. Ready in just about 45 minutes, this recipe brings together the perfect balance of rich, savory lamb and cooling herbs, creating a handheld feast that’s as satisfying as it is easy to make. Perfect for lovers of Indian cuisine or anyone looking to elevate lunch on the go!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams Lamb mince
- 3 pieces Garlic cloves
- 1 tablespoon Fresh ginger
- 1 medium Onion
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Garam masala
- 0.5 teaspoon Red chili powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Tomato paste
- 150 ml Plain yogurt
- 1 small Cucumber
- 2 tablespoons Fresh mint leaves
- 2 tablespoons Fresh cilantro
- 4 pieces Flatbreads (naan or pita)
- 2 tablespoons Vegetable oil
- 1 tablespoon Lemon juice
- 1 cup Shredded lettuce
- 1 medium Tomato
- 0.5 medium Red onion
Instructions
Peel and finely chop the onion, garlic, and ginger.
Heat 2 tablespoons of vegetable oil in a pan over medium heat.
Add the onion and sauté for 3-4 minutes until translucent.
Stir in garlic, ginger, ground cumin, ground coriander, garam masala, red chili powder, salt, and black pepper. Cook for 1-2 minutes until fragrant.
Add the lamb mince and cook for 8-10 minutes until browned, breaking up the meat with a spatula.
Stir in tomato paste and 100 ml of plain yogurt. Reduce heat and simmer for 5 minutes until the mixture is well combined and slightly thickened. Remove from heat and set aside.
For the yogurt sauce, finely grate the cucumber and squeeze out excess water. Mix the grated cucumber, 50 ml plain yogurt, minced mint leaves, and lemon juice in a bowl. Season with salt and set aside.
Warm the flatbreads in a dry skillet for 1 minute on each side or wrap them in foil and heat in a preheated oven at 180°C (350°F) for 5 minutes.
Assemble the wraps: Spread a spoonful of yogurt sauce on each flatbread, add a layer of shredded lettuce, sliced tomato, and red onion.
Top with the cooked lamb mixture and drizzle additional yogurt sauce if desired.
Sprinkle with fresh cilantro leaves, wrap tightly, and serve immediately.
Nutrition Facts
Calories |
2625 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.1 g | 198% | |
| Saturated Fat | 57.6 g | 288% | |
| Polyunsaturated Fat | 17.0 g | ||
| Cholesterol | 374 mg | 125% | |
| Sodium | 5264 mg | 229% | |
| Total Carbohydrate | 194.3 g | 71% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 40.0 g | ||
| Protein | 121.5 g | 243% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 556 mg | 43% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 2947 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
