How to make Thai Lamb Wraps -

Lamb mince cooked with Thai red curry paste and served wrapped in wheat flour chapatti.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Lamb mince (कीमा), Whole wheat flour (atta) (आटा)

Cuisine : Thai

Course : Snacks and Starters

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Thai Lamb Wraps

Thai Lamb Wraps Recipe Card

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Thai food is an original and rich amalgam of aromas, subtle blends of herbs and spices and contrasting textures and tastes. It contains flavours and techniques that are familiar from Chinese, Indian and Japanese cooking, but they have been so skilfully combined and refined that the resulting dishes have a new and exciting character.
Whether searing hot or subtly mild, the guiding principle in Thai cooking is harmony. Fundamentally an aromatic marriage of centuries – old Eastern and Western influences, the chief characteristics being who cooks it, for whom it is cooked, for what occasion and where it is cooked. In short Thai dishes can be extremely personal to the cook, how they are refined for particular tastes, how they befit a special function or festival and where they originate. The cuisine has its roots in a waterborne lifestyle, with aquatic animals, plants and herbs as major ingredients.
Thai cuisine is inextricably interwoven with culture, a mystical mix of fragrant flavours and intriguing history:  given the country’s historical Indian roots - Hindu Buddhism was bought here centuries ago, so many Thai curries are redolent with chillies, garlic, cardamom, cloves, cinnamon, and onions.

Prep Time : 0-5 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Thai Lamb Wraps Recipe

  • Lamb mince 1 cup

  • Whole wheat flour (atta) readymade chapattis 4

  • Oil 1 tablespoon

  • Garlic chopped 1 tablespoon

  • Onions chopped 2 medium

  • Thai red curry paste 1½ tablespoons

  • Salt to taste

  • Basil leaves 6-7 torn + for garnishing

  • Coconut milk ½ cup

Method

Step 1

Heat oil in a non-stick pan. Add garlic and sauté for a minute.

Step 2

Add onions and sauté till they turn translucent.

Step 3

Add red curry paste, mix well and sauté well.

Step 4

Add little water and sauté further till the oil separates.

Step 5

Add lamb mince, mix well and cook. Add salt and mix well. Sprinkle little water, mix, cover and cook on low heat till the lamb is fully done.

Step 6

Heat a non-stick tawa. Place the chapattis one by one on it and heat till warm.

Step 7

Add torn basil leaves and coconut milk to the lamb mixture and mix well.

Step 8

Place spoonful of lamb mixture on the chapattis and roll.

Step 9

Serve immediately garnished with basil leaves.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.