Wraps De Korma De Cordeiro Eurasiano (eurasian Lamb Korma Naan Wraps)
This Eurasian twist on a classic Indian dish combines tender lamb korma with the convenience of naan wraps, creating a delicious and portable meal that's perfect for lunch or dinner.
Ingredients
- 1 lb boneless lamb, cut into cubes
- 1 cup plain yogurt
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece of ginger, grated
- 1/2 cup cashew nuts, ground into a paste
- 1/2 cup coconut milk
- 2 tbsp ghee or vegetable oil
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1/2 tsp turmeric
- 1/4 tsp cayenne pepper
- Salt to taste
- 4 pieces of naan bread
- Fresh cilantro leaves for garnish
Instructions
- In a bowl, mix the yogurt, ground cashew nuts, and coconut milk to make a smooth paste. Set aside.
- Heat the ghee or oil in a large skillet over medium heat. Add the chopped onion and cook until softened.
- Add the garlic, ginger, and spices to the skillet and cook for 1-2 minutes, until fragrant.
- Add the lamb cubes to the skillet and brown on all sides.
- Pour the yogurt and cashew paste over the lamb, reduce the heat, cover, and simmer for 45-50 minutes, or until the lamb is tender.
- Warm the naan bread in a dry skillet or in the oven.
- To assemble the wraps, place a spoonful of the lamb korma in the center of each naan bread, garnish with cilantro leaves, and fold the sides over the filling.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 450 per serving
- Protein
- 25g
- Carbohydrates
- 35g
- Fat
- 20g
Supplies
Large skillet Bowl Spoon Cutting board Knife
Tools
Stovetop Oven (optional for warming naan bread)
Serving suggestions
Serve the wraps with a side of cucumber raita and a fresh green salad.
Tips & tricks
For a gluten-free option, use gluten-free naan bread or serve the lamb korma over rice instead of wrapping it in naan.
Cost
$25