Kenyan Lamb Wraps
A flavorful and spicy Kenyan-inspired lamb wrap recipe, perfect for a quick lunch or dinner.
Ingredients
- ●1 pound Lamb Shoulderboneless and skinless
- ●2 tablespoons Light Curry Powderstore-bought or homemade
- ●1 teaspoon Kenyan Chili Flakesadjust to taste
- ●2 tablespoons Lime Juicefreshly squeezed
- ●1 tablespoon Olive Oilfor cooking
- ●1 medium Onionchopped
- ●1-inch piece Gingergrated
- ●2 cloves Garlicminced
- ●4-6 Tortilla Wrapwhole wheat or flour
- ●1/4 cup Chopped Cilantrooptional
Instructions
- 1
Preheat the grill to medium-high heat.
- 2
In a small bowl, mix together curry powder, chili flakes, and a pinch of salt.
- 3
Rub the spice mixture all over the lamb shoulder.
- 4
Grill the lamb for 5-7 minutes per side, or until it reaches an internal temperature of 145°F.
- 5
Let the lamb rest for 10 minutes before slicing it thinly.
- 6
In a large skillet, heat olive oil over medium heat.
- 7
Add the chopped onion and cook until softened, about 5 minutes.
- 8
Add the grated ginger and minced garlic and cook for another minute.
- 9
Slice the cooked lamb into thin strips and add it to the skillet.
- 10
Stir in lime juice and cook for 1-2 minutes.
- 11
Warm the tortilla wraps by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
- 12
Assemble the wraps by placing a few slices of lamb onto each wrap, followed by a spoonful of the onion and ginger mixture.
- 13
Garnish with chopped cilantro if desired.