Lamb Breakfast Kati Roll

This richly layered breakfast wrap leans savory and smoky, with warmly spiced lamb keema, crisp-edged potatoes, and bright, punchy condiments tucked into a soft flatbread. It’s substantial, a little messy, and worth it.

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

1. Cook the potatoes:

Step 2

Heat oil in a large skillet over medium heat. Add diced potatoes and a generous pinch of salt. Cook, turning occasionally, until golden and crisp on the outside and tender within, 12 to 15 minutes. Transfer to a plate.

Step 3

2. Make the lamb keema:

Step 4

In the same skillet, add the lamb over medium-high heat. Cook, breaking it up, until browned and beginning to crisp, about 6 to 8 minutes. Add onion, garlic, and ginger; cook until softened and fragrant, 3 to 4 minutes.

Step 5

Stir in cumin, coriander, turmeric, chili powder, salt, and pepper. Cook another 1 to 2 minutes to bloom the spices.

Step 6

3. Scramble the eggs into the lamb:

Step 7

Lower heat to medium. Crack eggs directly into the pan and gently fold into the lamb mixture, cooking until softly set but still tender. Remove from heat.

Step 8

4. Warm the flatbreads:

Step 9

Heat each flatbread briefly in a dry skillet or directly over a flame until pliable and lightly charred in spots.

Step 10

5. Assemble the rolls:

Step 11

Spread a spoonful of morita crema across each flatbread. Layer with fried potatoes, lamb keema scramble, a spoonful of salsa tatemada, and guacamole. Top with pickles and cilantro, if using.

Step 12

6. Roll and serve:

Step 13

Fold the bottom edge up, then roll tightly into a wrap. Serve immediately, while warm.

Step 14

Substitute crema with sour cream + chipotle in adobo if needed Balance matters: rich lamb, crispy potatoes, acid from pickles, and smoky heat