Spiced Lamb Wraps with Ramp Raita
Aromatic spiced lamb patties served in warm tortillas with a refreshing ramp raita, crisp vegetables, and fresh herbs. These wraps combine Middle Eastern and Indian flavors for a delicious fusion meal.
Ingredients
- •1 pound ground lamb
- •½ cup yellow or red onion, finely chopped
- •2½ cloves garlic, minced
- •2 teaspoons fresh ginger, finely grated
- •1 teaspoon garam masala
- •1 teaspoon curry powder
- •1 teaspoon paprika
- •1 teaspoon Salt
- •½ teaspoon Pepper
- •8 whole ramps, just the greens, minced
- •2 tablespoons extra-virgin olive oil
- •2 teaspoons lemon juice
- •½ cup yogurt
- •4 pieces large flour tortillas or wraps
- •2 whole Persian cucumbers, sliced very thin on a mandoline
- •½ whole red onion, thinly sliced
- •¼ bunch Fresh cilantro sprigs
- •1 cup Greens or microgreens
Cooking Instructions
- 1.
In a medium bowl, mix the spiced lamb ingredients with 1 teaspoon salt and 1/2 teaspoon pepper. Cover and refrigerate.
5 min
- 2.
Next, combine the ramp raita ingredients with a couple of pinches of salt and give it a good stir. Cover and refrigerate that too.
5 min
- 3.
Remove the lamb mixture from the fridge and uncover. Shape into elongated patties, about 5 inches long, and flatten slightly; you should have 10 total.
10 min
- 4.
Turn broiler to high and place the lamb patties on a small sheet pan. Broil for 10 minutes. Do not turn them halfway through cooking- it will ruin the texture. Remove from the oven and set aside.
10 min
- 5.
Heat the tortillas (either in the microwave or using tongs to hold them over an open flame for a few seconds) to make them more pliable.
2 min
- 6.
On a piece of wax paper, place a tortilla, spread some raita on it, then top with a few slices of cucumber, onion, 2-3 lamb patties, a couple of sprigs of cilantro, and microgreens. Roll the tortilla pretty tightly using the wax paper. Twist the edges so all the ingredients are snug inside (like a Tootsie Roll). Let it sit 5 minutes before slicing in half.
5 min
