Spiced Lamb And Paneer Wrap
A blend of fragrant Indian inspired spices rubbed onto lamb neck fillet chunks, then skewered with paneer cheese and chargrilled. Served in a warm Indian flatbread bread with minty yoghurt and a tomato, onion and coriander salad.
- 1 tbsp garam masala
- 1 tsp fennel seeds
- 1 tbsp tomato purée
- 1 lemon
- 1 tsp salt
- 2 tbsp vegetable oil
- 300 g lamb neck fillet
- 225 g paneer cheese
- 1 red onion
- 4 tbsp Indian flatbreads
- 1/2 white onion
- 2 tomatoes
- 1/4 cucumber
- 1 bunch of fresh coriander
- 4 tbsp natural yoghurt
- 2 sprigs of fresh mint
Mix together in a small bowl the garam masala, fennel seeds and the tomato purée with the zest from the lemon and salt.
Stir in enough oil to make a paste.
Preheat a cast iron griddle pan over fiercely hot flames or under a hot grill if inside.
Peel and cut the onion into chunky pieces.
Thread the cubes of lamb, cheese and chunks of onion onto 4 metal skewers so that they alternate and fill the skewers.
Grill The Lamb
Place the skewers into the preheated pan and cook, turning occasionally, for 6-8 minutes until the skewers are charred and the lamb is cooked to medium.
Rest the skewers for a minute.
Peel and slice the white onion and place into a sieve.
Pour boiling water over the onions then drain them and leave to cool.
Quarter and deseed the tomatoes and cut the flesh into slices.
Do the same with the cucumber.
Toss the blanched onions, sliced cucumber and tomato together with a little juice from the lemon you zested earlier and a pinch of salt and pepper.
Mix in some freshly picked coriander leaves.
Warm Flatbread And Serve
Warm the flatbreads in the griddle pan once skewers are cooked.
Scatter some of the salad in the centre of the bread with a skewer placed on top.
Dollop on a little yoghurt a few fresh mint leaves and serve with an optional sprinkle of smoked sea salt and squeeze of lemon.
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