RECIPE

Hot cumin lamb wrap with crunchy slaw & spicy mayo

Turkish · Lamb

Recipe imported from TheMealDB.

Original recipe source

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TOTAL TIME—

♨SERVING BASE

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TRUSTED EXTERNAL RECIPE · THEMEALDB

Hot cumin lamb wrap with crunchy slaw & spicy mayo

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INGREDIENTS

WHAT YOU'LL NEED

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INGREDIENTS

WHAT YOU'LL NEED

External recipe: serving yield was not supplied. The serving control uses a 4-person scaling baseline rather than pretending otherwise.

4 Lamb Leg, small
2 tsp Olive Oil
1 tsp Ground Cumin
1 tbsp Sugar
3 tbsp White Wine Vinegar
2 Carrots
2 Spring Onions, sliced
400g White Cabbage
5 Sweet Peppadew Peppers
3 tbsp Mayonnaise
4 Pita Bread, large

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MATES NOTE

This recipe came from a trusted external provider. Gastro Mates has reformatted it for easier cooking without changing the source method.

METHOD

STEP BY STEP

STEP 1

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.

STEP 2

step 2 In a large bowl, stir the sugar into the vinegar until dissolved. Add the carrots, spring onions, cabbage and some seasoning, and toss together.

FINISH & SERVE

step 3 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.

EQUIPMENT

KEEP IT SIMPLE

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SWAPS & ADAPTATIONS

MAKE IT YOURS

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Shallots are a good substitute if that's what you've got.

PAIRINGS

FOOD & DRINK

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MEDIUM-BODIED RED WINE

A savoury red works well with browned meat and deeper flavours.

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GINGER & LIME SODA

Sharp citrus and ginger provide contrast without adding heaviness.

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ROASTED VEGETABLES

Simple, savoury and substantial enough to sit beside the main.

MOVIE MATES

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1987

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