Middle Eastern Spiced Lamb Wrap with Tahini Sauce
Pan-cooked spiced minced lamb in a warmed flour tortilla, layered with tahini-lemon sauce, tomato, cucumber, and parsley.
- 150 g minced lamb
- 3 g ground cumin
- 2 g ground coriander
- 2 g paprika
- 30 g tahini
- ½ whole lemon
- 1 whole garlic clove
- 1 whole large flour tortilla
- 100 g tomato
- 80 g cucumber
- 15 g fresh parsley
- 1 tbsp olive oil
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Add to a shopping listHow the shopping list works →- Step 1
Finely mince garlic clove. In a small bowl, whisk together tahini, juice of half a lemon, minced garlic, and 30ml warm water to create a smooth tahini sauce. Season with salt and pepper to taste.
- Step 2
Heat olive oil in a frying pan over medium-high heat. Add minced lamb and break it up with a wooden spoon.
- Step 3
Sprinkle ground cumin, ground coriander, and paprika over the lamb. Stir well to coat evenly. Cook for 8-10 minutes, stirring occasionally, until the lamb is browned and cooked through. Drain excess fat if needed.
- Step 4
Dice tomato and cucumber. Roughly chop fresh parsley.
- Step 5
Warm the flour tortilla in a dry frying pan for 30 seconds on each side, or wrap in foil and warm in the oven at 160°C for 2 minutes.
- Step 6
Spread tahini sauce across the warm tortilla. Layer the spiced lamb down the centre, then top with diced tomato, cucumber, and fresh parsley.
- Step 7
Fold the sides of the tortilla inward and roll tightly into a wrap. Slice in half and serve immediately.
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