Tandoori Lamb Wrap - cooking recipe

Ingredients

None None Lentil Salad
1/2 tsp light olive oil
1/2 tsp cumin seeds or ground cumin
1 tsp fresh ginger, grated
1 clove garlic, minced
1 (13.5 oz) can lentils, rinsed
1 tbsp fresh cilantro, chopped
1 tbsp lemon or lime juice
13 oz lamb leg steaks
1/2 tbsp tandoori paste
2 tsp light olive oil
3/4 cup low-fat plain yogurt
1 None Persian cucumber, halved, seeded, finely chopped
1 None small carrot, cut into thin matchsticks
3 None spring onions, finely chopped
3 tbsp fresh cilantro leaves and stems, chopped
1/2 tsp ground cumin
4 slices flatbread

Preparation

To make lentil salad, heat oil in a small saucepan over medium heat. Add cumin, ginger and garlic. Cook for 30 seconds, or until fragrant. Transfer to a bowl. Add lentils, cilantro and lemon juice. Toss to combine. Set aside.
Coat lamb with tandoori paste. Heat oil in a large nonstick frying pan over medium heat. Add lamb and cook for 2 mins per side for medium rare, or until cooked to your liking. Set aside, cover with foil and let rest for 5 mins. Slice.
Combine yogurt, cucumber, carrot, onions, cilantro and cumin. For each wrap, spread 1/4 of yogurt mixture over flatbread. Top with lamb and roll up. Cut in half. Serve with lentil salad.