Tandoori Lamb Wraps
With Boneless Lamb Shoulder.
(Makes 1 cup)
½ cup mild, long red chilies (or 3 tablespoons chili flakes)
¼ cup whole coriander seeds
1 tablespoon whole cumin seeds
½ teaspoon whole black pepper
½ teaspoon whole cloves
½ teaspoon whole cardamom pods
1 teaspoon whole fenugreek seeds
3 x 5 centimetre (2 inch) sticks of cinnamon
1 teaspoon ground ginger
1 teaspoon dried ground garlic
½ teaspoon grated nutmeg
½ teaspoon ground turmeric
3-4 tablespoons paprika (for color)
TIP: If you are in a hurry you can use pre-made tandoori spice mix.
Toss together the first eight ingredients on the stove top in a medium skillet for two minutes until fragrant. Transfer to a spice blender, add the remaining spices, and blend to a smooth powder. Store in an airtight spice jar in a cool and dark place.
Tandoori lamb and raita.
1.8 kilograms (4 pounds) boneless shoulder
1/3 cup tandoori spice mix
1 tablespoon extra-virgin olive oil
4 tortilla wraps
1 cup unsweetened Greek yoghurt
½ cup fresh mint
¼ cup cilantro leaves
1 teaspoon ground cumin
½ teaspoon salt
½ small green chili (optional)
Rub one third cup of tandoori spice mix over the lamb shoulder. Marinate for at least 15 minutes or overnight. Preheat the oven to 140°C (290°F). With a medium heat on the stove top drizzle a large dutch oven with extra virgin oil and sear both sides of the lamb for about seven minutes each. Add a quarter cup of water, cover the dutch oven with a tightly fitting lid, and put it in the oven for about two hours.
Pick and coarsely chop the mint and cilantro. Deseed and finely chop the chili. In a bowl stir together the herbs, yoghurt, spices and seasoning.
Carve the lamb in 1 centimetre (1/2 inch) thick slices. Wash and slice the cucumber into rounds. Lay out a flour tortilla and assemble with sliced lamb, cucumber and raita.