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Tandoori lamb wrap
Fruit and vegetables
½ small
onion
, roughly chopped
1
garlic
clove, peeled and chopped
2.5cm/1in piece fresh
ginger
, peeled and chopped
2 tbsp
fresh coriander
leaves
2 tsp
lemon juice
½
onion
, finely sliced
1
Little Gem lettuce
, finely sliced
Cooking ingredients
2 tsp each
garam masala
and ground cumin
1 tsp ground coriander
½ tsp ground
fennel seeds
¼ tsp freshly ground
black pepper
1 tbsp
vegetable oil
½ tsp red
chilli powder
, or to taste
1 tsp
salt
, or to taste
Dairy, eggs and chilled
150ml/5fl oz Greek-style
yoghurt
2 tbsp melted
butter
, for basting
100ml/3½fl oz
green chutney
, mixed with 3 tbsp
yoghurt
, to serve
Meat, fish and poultry
400g/14oz
lamb
(leg meat is ideal), bones removed, cut into 2cm/1in cubes and pierced with a fork
Other
5 ready-made
flour tortillas
, wrapped in foil and placed in the oven for the last five minutes of cooking
2 tomatoes, finely sliced
You'll need ten wooden skewers, soaked in water for half an hour
Back to recipe
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