Hot cumin lamb wrap with crunchy slaw & spicy mayo

Name: Hot cumin lamb wrap with crunchy slaw & spicy mayo
Yield: 4 servings
Cuisine: Turkish
Ingredients: 4 small Lamb Leg; 2 tsp Olive Oil; 1 tsp Ground Cumin; 1 tablespoon Sugar; 3 tablespoons White Wine Vinegar; 2 Carrots; 2 sliced Spring Onions; 400g White Cabbage; 5 Sweet Peppadew Peppers; 3 tablespoons Mayonnaise; 4 large Pita Bread

total: 0 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Lamb Legsmall4
Olive Oil2 tsp
Ground Cumin1 tsp
Sugar1 tbsp
White Wine Vinegar3 tbsp
Carrots2
Spring Onions2
White Cabbage400 g
Sweet Peppadew Peppers5
Mayonnaise3 tbsp
Pita Breadlarge4

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

3 steps · 0 min

1
Heat a griddle pan. Rub the lamb steaks with the oil, cumin and some seasoning. Griddle for about 3-4 mins on each side or until cooked to your liking. Place to one side on a plate to rest.
2
In a large bowl, stir the sugar into the vinegar until dissolved. Add the carrots, spring onions, cabbage and some seasoning, and toss together.
3
Blitz the whole peppers and the mayo in a food processor. Add a heap of the salad to each flatbread. Slice the lamb, trimming off any excess fat and lay on top of the salad, drizzling with the resting juices. Spoon over the mayo and scatter with a few of the sliced peppers. Roll up and eat. If using pitta, split and stuff. Serve any extra salad on the side.