Hot cumin lamb wrap with crunchy slaw & spicy mayo
This Turkish lamb builds lamb leg, carrots and white cabbage into an easy meal you can have ready in about 70 minutes. Scroll down for the ingredient checklist, a serving scaler and unit converter, and the method broken into 9 steps.
You'll mainly reach for pan and food processor. At medium difficulty across 9 steps, it's manageable with a little attention.
What you'll need
Shopping list (5)
Pantry staples (you likely have these)
π Unit converter
How to make it
- 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.
- In a large bowl, stir the sugar into the vinegar until dissolved. Add the carrots, spring onions, cabbage and some seasoning, and toss together.
- 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.
You'll use: Pan Β· Food processor
Ingredient substitutions
- White Wine
- chicken or vegetable stock + 1 tsp vinegar
What to serve with Hot cumin lamb wrap with crunchy slaw & spicy mayo
- Corba Side
- Kumpir Side
- Turkish rice (vermicelli rice) Miscellaneous
- Ezme Vegetarian
Tips & common questions
How long does Hot cumin lamb wrap with crunchy slaw & spicy mayo take to make?
About 70 minutes from start to finish β an estimate based on the 9 steps and 11 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of white wine?
Try chicken or vegetable stock + 1 tsp vinegar. See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes β use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Recipe data for Hot cumin lamb wrap with crunchy slaw & spicy mayo via TheMealDB (open database). Original source. Consomee adds the scaler, ingredient tools, timing and structure β how we source recipes.