Kashmiri Lamb Flatbread Wraps
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 4 h. 15 min.
Ready in
Ingredients
for
4
- Ingredients
- 1 tsp fennel seeds
- 1 tsp Coriander
- 1 tsp peppercorns
- 1 Cardamom
- 1 Cinnamon stick
- 1 dried chili pepper
- 6 Tbsps olive oil
- 5 cups lamb (e. g. leg, diced)
- 2 onions (diced)
- 2 garlic cloves (diced)
- 1 tsp fresh ginger (grated)
- ⅞ cup lamb stock
- ¾ cup ground almonds
- 1 cup Yogurt
- 4 roti Bread
- To garnish
- cilantro
- Pomegranate seed
- roasted Coconut flakes
Preparation steps
1.
Roast the fennel seeds, coriander, peppercorns, cardamom and cinnamon in a pan until they give off their scents. Remove from the heat, add the chilli pepper and leave to cool.
2.
Place the mixture in a mortar and grind finely, stir in 2 tbsp oil and then add the meat. Cover and chill in the fridge for around 2 hours.
3.
Fry the onions and garlic in the remaining oil with the ginger. Add the marinated meat and quench with the stock. Add the almonds, cover and braise for around 90 minutes, stirring occasionally. If necessary add more stock.
4.
Remove from the heat, stir in the yogurt and season with salt. Place the mixture on the roti bread and roll up. Halve each one and arrange on plates. Serve garnished with coriander, pomegranate seeds and coconut flakes.
