Indian Curried Lamb with Sour Cream Wrap


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


2 People


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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