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Indian Curried Lamb with Sour Cream Wrap

Method

Marinate the lamb with Indian curry paste and leave for 30 minutes.

 

Heat olive oil in a large pan until hot. Add the lamb and cook for 2-3 minutes on each side – or until cooked to preference. Set aside on a board to rest for 5 minutes, then slice into strips.

 

To serve, layer the lamb and baby gem leaves onto the Mission Deli Wrap, sprinkle on the chilli and coriander (or parsley). Add a spoonful of the sour cream into the centre. Roll up before serving.

 

Delicious warm or cold.

 

Top tip: Why not use your leftover lamb from your Sunday lunch for a perfect Monday lunch?

Preparation Time

45 Mins

Serves

2 People

Ingredients

2 Mission Deli Wraps

300g lamb

1 tbsp curry paste

Olive oil

Sprig of coriander or parsley

1 baby gem lettuce

Pinch of chopped red chilli

1 tsp sour cream

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