Here’s To A New Year And Inspired New Ways Of Recreating Old Favourites….
Wraps are one of our favourite foods, versatile, easy to make and always delicious. It is often easy enough to use ingredients at hand to make any number of different flavor combinations – like this recipe which came about as a means to use up soon to be expired ingredients. This lamb wrap recipe – Slow Cooked Cumin Lamb with Moong Dhal Mash and Raspberry Chutney (with green chillies for veteran curry lovers and a little yogurt for newbies) – is also the first recipe for 2015, a hint of ‘fusion recipes‘ to come. Think of it as recreating old favouites. It is inspired by some of Amma’s signature dishes, the lamb chops and chutney we so looked forward to at Christmas day brunches and her braised dhal rolled up in soft roti. Perfect for a lazy Sunday lunch.
Since this post is a combination of more than one recipe I have not listed each item as a recipe with ingredients and method but rather just provide a short description for the Moong Dhal Mash and Rasberry Chutney.
Slow cooked Cumin Lamb Recipe
Cumin has never been one of my favourite recipes, the fondest recollection I have of it was from Amma’s Russum recipe. I would never in a million years have imagined using it as the primary spice on a piece of lamb – but have developed a new found adoration of this spice since visiting Morocco – where it was often substituted for black pepper at the breakfast table. The cumin I used for this recipe is ground roasted black cumin. The recipe is simple enough to use on any lamb cut. Simply combine powered cumin, ginger, garlic and olive oil. Lather over salted lamb meat. For best results, I recommend slow cooking.
Prep time: 5 minutes
Cook time: 2 hours
Total time: 2 hours 5 minutes
Yield: Serves 6
Ingredients
- 1 kg deboned leg of lamb
- 2 tablespoon black cumin powder
- 1 teaspoon salt
- 2 cloves garlic
- 1 teaspoon grated ginger
- 1 lime
- 1. Remove excess fat from the piece of lamb.
- 2. Cut hollow streaks across both sides.
- 3. Drizzle with lime juice.
- 4. Rub with salt.
- 5. Combine ginger, garlic and cumin with olive oil to form a paste. Lather onto both sides of the meat.
- 6. Place in a non stick baking pan.
- 7. Place in the oven at 150 degrees Celsius for 1, 5 hours.
- 8. Remove from oven. Allow to cool before pulling apart. Served best in a wrap.
Moong Dhal Mash
Moong dhal boiled soft then ‘braised’ with ghee, onions, garamasala and a pinch of paprika. Follow the method used in the dhal curry recipe except do not add water when the mixture thickens. It should have a thick yet spreadable paste like texture.
Rasberry Chutney
See the mango chutney recipe, substitute with rasberries or fruit of choice.
To make wraps like the one pictured above, simply spread the dahl mash over a roti. Top with pulled lamb, followed by raspberry chutney, chillies or greens of choice. Wrap and serve with your favourite beverage.
