Adapted from Quick & Healthy Dinners Guardian leaflet by Marcus Wareing.
- lamb, cut into 2cm chunks, fat trimmed off
- 2 tbsp soy sauce
- 1 tsp ground cumin
- garlic clove, crushed & chopped
- 1 tbsp golden syrup
- finely chopped fresh rosemary
- veg oil
- mixed salad leaves
- 200g yoghurt
- chopped mint
- half a cucumber, peeled & grated
- salt & pepper
- plain tortilla wraps or flat breads
Marinade the lamb chunks in the soy sauce, cumin, garlic, golden syrup & rosemary. Mix yoghurt with mint & cucumber – the original recipe says to de-seed the cucumber, but by the time you’ve peeled, de-seeded and grated a cucumber, you’re frankly not left with much. Life’s too short to de-seed cucumbers. What was it Dr Johnson said…?
Fry the lamb chunks in vegetable oil until cooked – 10 minutes perhaps. Set aside, clean the pan with a chunk of bread. Eat the bread. Nom. Then warm some tortilla wraps or flatbreads in the pan, fill with lamb, salad & yoghurt dressing. Simple and delicious.