Paratha Mutton Wrap
Here’s a snack that’ll wrap your tongue in flavour. A twist of the traditional Mutton wrapped in a Paratha is just the meal you’ve been looking for!
SERVING
5 Pax
COOK TIME
60 Minutes
INGREDIENTS
| 360g | Onion, thinly sliced |
| 3 tbsp | Vegetable Oil |
| 1 tbsp | Minced Garlic |
| 1 tbsp | Ginger |
| 5 tbsp | Curry Powder |
| 1/2 tbsp | Ground Black Pepper |
| 1/16 tbsp | Ground Turmeric |
| 1/16 tbsp | Ground Cinnamon |
| 2 tbsp | Water |
| 900g | Cube Boneless Mutton, Trimmed off Fat |
| 1 tbsp | Salt |
| 1/2 tbsp | Freshly Lemon Juice |
| 1 tub | Yogurt |
| 1 bunch | Mint Leaves |
| 1 | Japanese Cucumber |
| 1 packet | Classic Wraps / Paratha |
| 2 | Tomato |
| 1 bag | Mixed Salad Leaves |
| Extra Virgin Olive Oil Drizzle |
DIRECTIONS
| 1 | In a large non-stick frying pan over medium-high heat, fry onion in oil until edges are nicely browned. Add garlic, ginger and stir for 1 minute. |
| 2 | Mix ground spices with water to form a paste; add to onion mixture. Stir briefly until spices release their fragrance. |
| 3 | Add mutton and salt and fry over medium heat, stirring frequently until lamb is cooked through, 10 to 15 minutes. Taste for salt. Stir in lemon juice and remove from heat. |
| 4 | Pick the mint leaves and finely chop. Peel the cucumber into ribbons and thinly slice the tomatoes. |
| 5 | Lastly, wash the mixed salad leaves. Meanwhile, combine the yoghurt and mint in a small bowl. Heat the paratha in a non-stick pan. |
| 6 | To serve, place the cucumber, tomato, mixed salad leaves and dry mutton curry in the centre of the wraps and dollop with the minted yoghurt. |