Bombay Lamb Wraps Recipes

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INDIAN LAMB WRAPS



Indian Lamb Wraps image

Make and share this Indian Lamb Wraps recipe from Food.com.

Provided by ratherbeswimmin

Categories     Lunch/Snacks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 15

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)

Steps:

  • 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.

BOMBAY LAMB CURRY



Bombay Lamb Curry image

A delicious curry where the rich flavours of the infused spices really make this curry stand out and the addition of yoghurt gives it a rich texture. It's well worth that little bit of effort. I always double the recipe so half can be frozen.

Provided by JoyfulCook

Categories     Curries

Time 1h35m

Yield 2-3 serving(s)

Number Of Ingredients 15

500 g lamb, diced
1 large onion, sliced thinly
1 garlic clove, crushed
1 1/2 tablespoons ghee or 1 1/2 tablespoons oil
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon fresh coarse ground black pepper
1 1/2 tablespoons garam masala
2 chilies
2 bay leaves
1 (5 cm) cinnamon sticks
100 ml natural low-fat yogurt
225 g tomatoes, skinned and diced
1 teaspoon salt

Steps:

  • Peel onion and slice and mince garlic. Heat oil in a medium size saucepan; fry onion and garlic over low heat until soft.
  • Add diced lamb and cook, stirring until sealed on all sides. Remove meat from the saucepan and set to one side.
  • Add the coriander, turmeric, black pepper and 1 tablespoon Garam Masala. Stir together for 1 minute.
  • Top and tail green chilies--remove seeds first for a milder heat. Chop small and add to the saucepan stirring for a further minute or two.
  • Add bay leaves and cinnamon; stir in the Yoghurt. Add the chopped tomatoes and bring to the boil.
  • Add the lamb and simmer for 40 minutes. Five minutes from the end of cooking, add the remaining 2 teaspoons of Garam Masala and salt. Thicken slightly if necessary. Remove whole spices.
  • Serve with Basmati rice and accompaniments.

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