Tandoori lamb wraps

Tandoori lamb wraps

Indian Food Made Easy
Vanessa Courtier

These wraps are the perfect grab-and-go meal. You can prepare the ingredients well in advance and simply grill the lamb in the time it takes you to slice the tomato and onion. The chutney also keeps well in the fridge for a few days. The flavours are clean and deep and the textures varied. You can also use seasoned yoghurt and some chopped fresh coriander and mint instead of the chutney.


Quantity Ingredient
400g boned lamb, cut into 2cm cubes and pierced with a fork
10 wooden skewers, soaked in water for 30 minutes
2 tablespoons melted butter, for basting
6 tortillas
sliced onions, lettuce and sliced tomatoes, to serve
100ml Green chutney
3 tablespoons yoghurt, mix into the green chutney, to serve


Quantity Ingredient
150ml greek-style thick yoghurt
1/2 small onion, peeled and roughly chopped
15g garlic, peeled
8g fresh ginger, peeled
1 1/2 teaspoons garam masala
1 1/2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon fennel seeds, ground
1/4 teaspoon freshly ground black peppercorns
1 tablespoon vegetable oil
2 tablespoons fresh coriander leaves
1/2 teaspoon red chilli powder, or to taste
2 teaspoons lemon juice
1 teaspoon salt, or to taste


  1. Blend all the marinade ingredients until smooth. Pour into a non-metallic bowl, mix in the lamb and leave to marinate for as long as possible – overnight in the fridge would be best. Bring back to room temperature before cooking.
  2. Preheat the grill. Thread the lamb onto the skewers, leaving a space between each piece, and place under the grill. Cook for 5–6 minutes until tender, turning halfway through cooking. Alternatively, cook in an oven preheated to 200°C for 8 minutes. Baste with the butter and cook another minute or two for slightly pink meat (or for slightly longer if you prefer meat well done).
  3. Wrap the tortillas in foil and warm in the oven for the last 5 minutes of the cooking time.
  4. Divide the lamb into six portions and place in the centre of the warmed tortillas. Top with some of the vegetables and spoon over 1 1/2 tablespoons of green chutney. Roll and serve.
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