Curried Lamb Crunchwrap

A beautiful indian Crunchwrap with spiced lamb, a poppadom, and indian sauces inside!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Make deep scoring cuts at intervals along both sides of the lamb leg.

Step 2

Mix all the dry spices and pour over the lamb, rubbing into all the cracks.

Step 3

Mix the stock cubes with the boiling water and vinegar

Step 4

Peel and chop the onion into quarters, and wash and chop the carrot into large chunks, and lay them in a baking tray with the garlic and ghee.

Step 5

Put the tray on the heat for a few minutes to start to caramelise the veg.

Step 6

Pour in the stock, and rest the lamb leg on top of the vegetables.

Step 7

Cover with foil, and roast at 140C for 3-4 hours until soft, and uncover for half an hour at the end.

Step 8

Remove the lamb from the tray and take the meat off the bone.

Step 9

Blend up all the vegetables with the juices to make a curry sauce. Add a ladle of this to the lamb to hydrate and coat the meat.

Step 10

Dice the half onion and coriander and mix.

Step 11

Lay down a big wrap, and add a portion of pilau rice, lamb, a poppadom, and a third of the mango chutney, coriander onions, mint Raita, and Bombay mix.

Step 12

Add a mini wrap on top and fold the sides of the wrap over.

Step 13

Place seam side down on a medium heat pan for 3 minutes then flip and cook the other side for 3 minutes.

Step 14

Slice in half and serve up with a pot of the curry sauce for dipping!