Recipes
100% Grass Fed
TANDOORI LAMB WRAPS
| Cut | Boneless Shoulder |
| Cook | Stove Top & Oven |
| Serves | 4 |
| Prep time | 30 MINS |
| Cook time | 2 HOURS |
| Level | MEDIUM |
Ingredients
(Makes 1 cup)
½ cup mild, long red chilies (or 3 tbsp chili flakes)
¼ cup whole coriander seeds
1 tbsp whole cumin seeds
½ tsp whole black pepper
½ tsp whole cloves
½ tsp whole cardamom pods
1 tsp whole fenugreek seeds
3 x 2 inch sticks of cinnamon
1 tsp ground ginger
1 tsp dried ground garlic
½ tsp grated nutmeg
½ tsp ground turmeric
3–4 tbsp paprika (for color)
Tip: If you are in a hurry you can use pre-made tandoori spice mix.
Method
Toss together the first 8 ingredients on the stove top in a medium skillet for 2 minutes until fragrant. Transfer to a spice blender, add the remaining spices, and blend to a smooth powder. Store in an airtight spice jar in a cool and dark place.
TO ASSEMBLE:
Carve the lamb in 1/5” thick slices. Wash and slice the cucumber into rounds. Lay out a flour tortilla and assemble with sliced lamb, cucumber and raita along the
TANDOORI LAMB:
4 lbs Atkins Ranch boneless shoulder
1/3 cup tandoori spice mix
1 tbsp extra virgin olive oil
1 cucumber
4 tortilla wraps
Method
Rub 1/3 cup of tandoori spice mix over the lamb shoulder. Marinate for at least 15 minutes or overnight. Preheat the oven to 290°F.
With a medium heat on the stove top drizzle a large dutch oven with extra virgin oil and sear both sides of the lamb for about 7 minutes each. Add ¼ cup of water, cover the dutch oven with a tightly fitting lid, and put it in the oven for about 2 hours.
RAITA:
1 cup unsweetened Greek yogurt ½ cup fresh mint
¼ cup cilantro leaves
1 tsp ground cumin
½ tsp salt
½ small green chili (optional)
Method
Pick and coarsely chop the mint and cilantro. Deseed and finely chop the chili. In a bowl stir together the herbs, yogurt, spices and seasoning.