Lamb Wrap with Almond Basmati Rice

  • Difficulty: Difficult
  • 35 minutes
  • 4 servings
Lamb Wrap with Almond Basmati Rice
  • A recipe from the cuisine, also

This lamb wrap is inspired from the Arabic cuisine, but it has clear references to the Greek and Mexican ones. You need to flavor the lamb cooking it with coriander, ginger, and onion. Then quickly make a no-brainer refreshing yogurt sauce. Use these to top and season the basmati rice mixed with fried almonds and pine nuts and served on tortilla wraps.

Ingredients

1 pound lamb leg, chopped
water
1 medium onion, quartered
1 teaspoon dried coriander
1 teaspoon ginger powder
salt
pepper
½ cup yogurt
1 teaspoon butter
3 ounces of almonds
1 tablespoon pine nuts
1 ½ cups of cooked basmati rice
4 tortilla wraps
fresh parsley for garnishing

Steps

  1. Add the chopped lamb to a cooking pot over medium heat. Add water until the meat is completely submerged. Stir.
  2. Add the onion, dried coriander, and ginger powder. Season with salt and pepper. Stir them in.
  3. Cook for 20 minutes or until the lamb is fork-tender. While cooking it skim off the foam. Transfer the meat to a plate and set the meat cooking liquid aside (don’t discard it yet).
  4. Add the yogurt to a smaller bowl. Mix in 3 – 4 tablespoons of liquid from the lamb cooking. Set aside.
  5. Melt the butter in a skillet over low heat. Add the almonds and pine nuts. Stir and toast for 2 – 3 minutes.
  6. Add the cooked rice to a bowl. Mix in the fried almonds and pine nuts.
  7. Layer the almond rice on tortilla wraps. Top with the cooked lamb, season with yogurt sauce, and garnish with parsley.

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