Indian Spiced Lamb Wraps

Spice up your dinner with this delicious lamb wrap recipe.

  • Servings: 4
Indian Spiced Lamb Wraps

Source: The Martha Stewart Show, October Fall 2008


  • 1 pound ground lamb
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground tumeric
  • 1/8 teaspoon cayenne pepper
  • 1/4 cup chopped fresh cilantro, plus leaves for garnish
  • 2 tablespoons chopped fresh mint
  • 1 clove garlic, grated
  • 2 tablespoons plain Greek yogurt
  • 1 teaspoon coarse salt
  • 1/2 teaspoon freshly ground pepper
  • 1 tablespoon warm water
  • 1 tablespoon olive oil
  • 4 pieces naan
  • Julienned cucumber, for serving
  • Lettuce, for serving
  • Quick Pickled Carrots
  • Yogurt Sauce


  1. Place lamb, cumin, tumeric, cayenne pepper, chopped cilantro, mint, garlic, yogurt, salt, pepper, and water in a large bowl; using your hands, gently mix together. Shape lamb mixture into 12 small, flat, 1/2-inch-thick patties.

  2. In a large skillet, heat olive oil over medium heat. Cook patties, turning once, until almost cooked through, about 6 minutes. Transfer patties to a wire rack set over a parchment paper-lined baking sheet; keep warm.

  3. Using tongs, hold naan over a gas flame until lightly toasted, about 30 seconds per side, or wrap stacked naan in damp paper towels, and microwave on high until warm and soft, about 1 minute. To assemble, fill each piece of naan with 3 lamb patties, cucumber, lettuce, cilantro leaves, pickled carrots, and yogurt sauce and fold; serve immediately.


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