Hot cumin lamb wrap with crunchy slaw & spicy mayo
step 1 Heat a griddle pan. Rub the lamb steaks with the oil, cumin and some seasoning. Griddle for about 3-4 mins on each side or until cooked to your liking. Place to one side on a plate to rest…
- Prep
- 21 min
- Cook
- 17 min
- Total
- 38 min
- Servings
- 4
- Difficulty
- Easy
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities scale automatically with servings. Tap an ingredient to check it off as you go.
Cooking instructions
Heat a griddle pan
Heat a griddle pan. Rub the lamb steaks with the oil, cumin and some seasoning. Griddle for about 3-4 mins on each side or until cooked to your liking. Place to one side on a plate to rest.
In a large bowl, stir the
In a large bowl, stir the sugar into the vinegar until dissolved. Add the carrots, spring onions, cabbage and some seasoning, and toss together.
Blitz the whole peppers and the
Blitz the whole peppers and the mayo in a food processor. Add a heap of the salad to each flatbread. Slice the lamb, trimming off any excess fat and lay on top of the salad, drizzling with the resting juices. Spoon over the mayo and scatter with a few of the sliced peppers. Roll up and eat. If using pitta, split and stuff. Serve any extra salad on the side.
Recipe data from TheMealDB (themealdb.com) · Original source
Read it through first
Skim all 3 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the servings stepper above the ingredients and every quantity adjusts. Cooking times stay roughly the same.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
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