Tandoori Lamb Wrap

Ingredients to make 5

• For the Marinade

• 150ml

  Greek-style yoghurt
• ½

  Small onion, roughly chopped
• 1

  Garlic clove, peeled and chopped
• 2½cm

  Piece fresh ginger, peeled and chopped
• 2 tsp

  Garam masala
• 2 tsp

  Ground cumin
• 1 tsp

  Ground coriander
• ½ tsp

  Ground fennel seeds
• ¼ tsp

  Freshly ground black pepper
• 1 tbsp

  Vegetable oil
• 2 tbsp

  Fresh coriander leaves
• ½ tsp

  Red chilli powder, or to taste
• 2 tsp

  Lemon juice
• 1 tsp

  Salt, or to taste
• For the Lamb

• 400g

  Lamb cut into 2cm cubes and pierced with a fork
• 2 tbsp

  Melted butter, for basting
• -

  You'll need ten wooden skewers, soaked in water for half an hour
• To Serve

• 5

  Ready-made flour tortillas
• ½

  Onion, finely sliced
• 2

  Tomatoes, finely sliced
• 1

  Little Gem lettuce, finely sliced
• 100ml

  Green chutney, mixed with 3 tbsp yoghurt, to serve

Approximate Times

• Preparation :

  Over-night
• Cooking :

  Less than 10 minutes

Method

1. Place all the marinade ingredients into a food processor and blend until smooth. Pour into a large bowl and stir in the lamb cubes. Mix well and leave to marinate in the fridge for as long as possible, preferably overnight. Bring back to room temperature an hour before cooking.
2. Preheat the grill to medium. Thread the lamb cubes onto the skewers leaving a space between each piece and place under the grill. Cook for around 5-6 minutes, turning halfway through cooking, until tender. Alternatively, cook in an oven preheated to 200°C/Fan 180°C/Gas 6 for eight minutes. Baste with the melted butter and cook for another minute or two for slightly pink meat, or longer if you want the lamb well done.
3. Wrap tortillas in foil and placed in the oven for the last five minutes of cooking
4. Divide the lamb pieces into five equal portions and place each portion in the centre of a warmed tortilla. Top with a handful of the sliced vegetables and a spoonful of chutney. Roll up and serve.